Servings: 4 to 6

2 tablespoons olive oil 2 tablespoons olive oil
½ onion, finely diced (about ½ cup) ½ onion, finely diced (about ½ cup)
3 garlic cloves, minced 3 garlic cloves, minced
4 eggs 4 eggs
1 cup finely chopped parsley, leaves and tender stems 1 cup finely chopped parsley, leaves and tender stems
1 cup finely chopped cilantro, leaves and tender stems 1 cup finely chopped cilantro, leaves and tender stems
½ cup finely chopped chives ½ cup finely chopped chives
½ cup fresh dill, picked off the bigger stems ½ cup fresh dill, picked off the bigger stems
3 tablespoons chickpea flour 3 tablespoons chickpea flour
2 tablespoons chopped walnuts 2 tablespoons chopped walnuts
2 tablespoons dried barberries or dried cranberries (optional) 2 tablespoons dried barberries or dried cranberries (optional)
1 generous teaspoons of kosher salt 1 generous teaspoons of kosher salt
½ teaspoon ground turmeric ½ teaspoon ground turmeric

Preheat the oven on the broiler low setting and arrange a rack in the middle.
Heat 1 tablespoon of the olive oil over medium heat in an 8 inch ovenproof skillet. Cook the onions, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Transfer the mixture to a plate and let cool. Wipe out the skillet.
Whisk the eggs, then stir in the onion mixture, chopped herbs, chickpea flour, walnuts, barberries (if using), salt, and turmeric.
Heat the remaining tablespoon of oil over medium heat and pour in the egg mixture, spreading into an even layer with a spatula. Cook until the bottom is set, about 10 minutes.
Remove the pan from the stove top. Broil the kuku in the oven until set and the top is slightly browned, about 3 minutes. Remove the pan from the oven and let the kuku cool slightly in the pan. Slide it out onto a platter or board and slice to serve. This can be served as a sandwich between slices of bread or eaten with a side salad (as you would a quiche). Leftovers will keep in the refrigerator for 2 to 3 days.