Ingredients

• 0.33 cups fresh barberries
• 1 bunch Swiss chard , stems removed
• 1 bunch fresh parsley , tough stems trimmed
• 1 bunch fresh cilantro , tough stems trimmed
• 1 bunch fresh dill , tough stems trimmed
• 1 bunch green onions , finely chopped
• 0.5 cups walnuts , roughly chopped
• 1 clove garlic , chopped
• 1.5 teaspoons kosher salt , such as Diamond Crystal®
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon dried tarragon
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground saffron , Optional
• 0.25 teaspoons ground Damask rose petals
• 0.25 teaspoons ground black pepper
• 6 large eggs , or more as needed
• 0.33 cups olive oil
• 2 tablespoons olive oil

Instructions

1. 1 Soak barberries in water to cover for 10 minutes. Drain.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving