In a large bowl, mix the fresh dill, cilantro, parsley, and garlic chives until well distributed.

In a separate bowl, whisk together the eggs, Greek yogurt, walnuts, barberries, fenugreek, salt, pepper, turmeric, paprika, and cornstarch until smooth and creamy.

Gently fold the herb mixture into the egg mixture, stirring until evenly combined.

In a non-stick skillet, heat the avocado oil over medium heat until shimmering.

Pour the combined batter into the skillet, cover with a lid, and cook on low heat for 15-20 minutes until the edges are set.

Carefully flip the Kookoo Sabzi onto a large plate, then slide it back into the pan to firm up the bottom for an additional 10-15 minutes.

Allow the Kookoo Sabzi to cool for a few minutes before slicing it into wedges.

Serve your Kookoo Sabzi garnished with additional walnuts and barberries.