Herb-Infused Frittata

Immerse barberries in water to cover for 10 minutes, allowing them to rehydrate and become plump. Drain the liquid.

Process Swiss chard, parsley, cilantro, and dill together in a food processor until they are finely chopped but retain some texture. This will help maintain the desired consistency of the mixture. Transfer the chopped herbs into a large bowl.

Add barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper to the bowl with the chopped herbs. Mix everything together until well combined.

In a separate bowl, whisk 6 eggs until they are smooth. Gradually add the egg mixture to the bowl with the other ingredients, stirring constantly until you achieve a thick yogurt-like consistency or soft serve ice cream texture. If the mixture is too thin, add more eggs one at a time and mix until combined.

Heat 1/3 cup of olive oil in a large nonstick frying pan over medium heat. Once the oil is hot, pour in the batter and spread it evenly across the pan. Cover the pan with a lid and cook for 3 minutes, or until the oil starts to bubble along the sides.

Cover the pan again and cook for an additional 12-15 minutes, or until the kookoo starts to set and the bottom is browned.

Using a wide spatula, cut the kookoo into 4 large pieces. Drizzle 2 tablespoons of oil in between each cut, then reduce the heat to medium-low and cook, uncovered, until cooked through. Flip each piece over 1 at a time to ensure even cooking.

Once the kookoo is cooked, cut it into desired pieces and serve warm or at room temperature.