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.
This kookoo is prepared traditionally on the stovetop which is the best way to brown the outside, but you can also bake it. Pour 1/3 cup of the olive oil in a 9×13-inch oven-safe dish. Swirl the oil around to cover and up the sides. Heat the oil in the oven for 1 minute. Pour the batter in and spread evenly. Bake until just set, about 30 minutes. Cut into thirds and drizzle the remaining oil in between the cuts. Bake for an additional 15 to 20 minutes.
If you prep the greens ahead of time, like the night before, then you can whip up a batch quickly and without much fuss. You can chop them finely with a knife instead of using a food processor, if preferred.
You can use spinach instead of Swiss chard, 1/3 cup dried cranberries instead of barberries, and fresh fenugreek and tarragon instead of dried.
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