Wash all fresh herbs thoroughly and dry them completely using a clean cloth. Finely chop them by hand rather than using a processor to avoid bruising. Transfer to a large mixing bowl and move on to the egg mixture.

Crack the eggs into a separate bowl and whisk gently until just combined. Season with salt and black pepper, then add turmeric and cumin. Pour the eggs over the chopped herbs to begin forming the batter.

Stir in the dried fenugreek, walnuts, and barberries. Mix gently until evenly distributed, ensuring the herbs remain dominant over the eggs. Allow the mixture to rest for 5 minutes to absorb flavour.

Place a non stick frying pan over medium heat and add the oil. Once shimmering but not smoking, swirl the oil to coat the base and sides evenly. This prepares the pan for even cooking.

Pour the herb mixture into the pan and spread it gently with a spatula. Reduce heat to medium low, cover with a lid, and cook for 12 to 15 minutes until the base is set and the edges are lightly crisped.

Slide the kuku onto a flat plate. Carefully invert it back into the pan to cook the other side. Cook uncovered for a further 8 to 10 minutes until firm and evenly coloured.

Remove from the pan and allow it to rest for 5 minutes. This helps the interior settle and makes slicing cleaner. Prepare your serving plate while resting.

Slice into wedges and serve warm or at room temperature. Garnish with extra walnuts or barberries if desired. Move directly to plating and accompaniments.