Kookoo Sabzi (Fresh Herb Frittata) Recipe

Soak barberries in water to cover for 10 minutes. Drain.

Pulse Swiss chard parsley cilantro and dill together in a food processor working in batches until finely chopped but not mushy. Place into a large bowl with barberries walnuts garlic salt fenugreek tarragon turmeric cinnamon saffron rose petals and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't add more eggs 1 at a time and mix to combine.

Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides about 3 minutes. Cover and cook until it starts to set and the bottom is browned 12 to 15 minutes.

Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over 1 at a time. Drizzle 2 tablespoons oil in between the cuts reduce heat to medium-low and cook uncovered until cooked through about 10 minutes. Cut into desired pieces and serve warm or at room temperature.