1 cup (160g) roasted whole blanched almonds, chopped coarsely
1 cup coarsely chopped fresh coriander (cilantro)
1 cup coarsely chopped fresh flat-leaf parsley
8 sheets fillo pastry
½ cup (125ml) olive oil, extra
Combine saffron and the water in a small bowl; set aside.
Heat oil in a large frying pan over medium-high heat; cook onion, garlic, turmeric, ginger and ½ teaspoon ground cinnamon for 5 minutes or until onion softens. Add chicken; cook, stirring, for 5 minutes or until chicken browns. Season with salt. Add saffron mixture; cook for 1 minute or until water evaporates. Transfer to a large bowl. Stir in almonds, coriander and parsley; set aside to cool completely.
Preheat oven to 180°C.
Brush one sheet of pastry with a little of the extra oil, cut in half lengthways, top with remaining strip. Place ½ cup chicken mixture in a corner of the pastry strip, leaving a 1cm (½ inch) border. Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to end of pastry sheet, retaining triangular shape. Place on a lightly oiled oven tray, seam-side down; repeat with remaining pastry, oil and chicken filling.
Brush triangles with a little more oil; dust with remaining cinnamon. Bake for 50 minutes or until browned lightly.
Serve with yoghurt, lemon wedges and coriander leaves.