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Rinse the rice very well, strain through a seive and leave to drain.
Put the saffron into a small bowl and set aside.
Gently simmer the chicken breasts in the water for 15 - 20 minutes.
Once the chicken is cooked, strain through a seive over a bowl. Reserve the cooking liquid.
Measure this liquid and set aside the same amout as the water amount in the ingredients list. (Add some more hot water if necessary)
Add some of this hot liquid to the saffron in the small bowl.
Melt the butter in a pot and fry the drained rice along with the almonds for 5 minutes. (If you don't have slivered almonds use raw almonds and cut them in half lengthways. Remove the skins by soaking them in boiling water for a few minutes first.)
Shred the cooled chicken into small pieces and add to the rice along with the peas, salt, grated ginger, chicken cooking liquid and the saffron infused liquid.
Stir, cover and cook on a low heat until all of the water has been absorbed by the rice.
Meanwhile, soak the pistachio nuts in hot water and then remove the skins. Chop very roughly into quarters.
When the rice is cooked add the pistachios to the pot without stirring, place a clean tea-towel between the pot and the lid and leave to rest for 10 to 15 minutes.
The meal can be left to rest for longer than 10 minutes if you are busy preparing other things.