Bring water to boil in a large pot. Add rice and cover. Lower heat and simmer for 15 minutes, or until rice is tender. Drain any remaining water and set aside.
Heat olive oil in a large frying pan. Add chicken, onions, and half the saffron water. Saute for 15 minutes on medium heat, stirring occasionally. Add turmeric and spinach and saute for 5 minutes. Set aside.
In a non-metallic bowl, whisk eggs and remaining saffron water. Add yogurt, salt, and pepper. Add chicken and spinach mixture. Mix well.
Preheat oven to 350Â°F Grease a 9x13 inch casserole. Spoon in 1/3 of the rice, patting it down evenly. Add half the chicken/spinach mixture. Layer again with 1/3 of the rice. Add remaining chicken. Add remaining rice.
Mix almonds and honey. Layer over top of rice. Cover with aluminum foil. Bake for 1 1/2 hours. Remove from oven.
Let cool for 15 minutes. Remove foil and cover with a large plate or platter. Carefully but quickly, turn the casserole upside down. Tacheen!