Finely mince the onions and herbs. Heat the butter and sunflower oil in a heavy-based pan and add the pigeon, onions and herbs, salt, pepper and half the cinnamon. Mix well. Add the water, cover and cook for 15 minutes. Transfer the pigeon pieces to a plate and remove the white meat from the bones (keep the thighs whole).
Beat the eggs with a little salt and pepper, the saffron and the turmeric and pour into the cooking juices in the pan. Stir rapidly with a wooden spatula and cook until they set. Transfer to a plate and leave to cool.
Dry-toast the almonds in a frying pan, then set aside to cool. Once they are cool, crush and mix with the sugar and the remaining cinnamon and set aside.
Prepare the pastilla following the steps on
To serve, sprinkle the top of the pastilla with the icing sugar and use the cinnamon to form intersecting lines.