Wash the parsley, cilantro, dill, and chives thoroughly. Drain and dry them well.
Finely chop all the herbs and place them in a large mixing bowl.
In a separate bowl, whisk the eggs with the flour, baking powder, turmeric, salt, and black pepper.
Add the egg mixture to the herbs. Stir in the barberries, walnuts, and garlic if using.
Heat the vegetable oil in a nonstick skillet over medium heat.
Pour the herb mixture into the skillet and spread it evenly.
Reduce the heat to medium-low, cover, and cook for 12-15 minutes until the bottom is golden and the center begins to set.
Cut the kookoo into four sections and carefully flip each piece.
Cook for another 6-10 minutes until the eggs are fully set and both sides are golden.
Let the Kookoo Sabzi rest for a few minutes, then slice and serve with Persian bread, yogurt, tomatoes, or pickles.
