This baked herb omelette is fluffy, light and flavor-packed with all the herbs and spices. Serve it with some (plant based) yoghurt, like this Persian cucumber & mint yoghurt (mast o khiar) and flat bread or (how I like to eat it) with cooked potatoes.
Sauté onion in a pan with some oil until lightly golden all over.
Preheat oven to 400° F (200° C) and prepare a baking dish/ pie dish by greasing it well with the oil (it may look like a lot, but it gets absorbed into the batter).
In a large bowl, lightly whisk to combine chickpea flour, oat cream, water and all of the spices. Add all of the herbs and caramelized onions, leek, walnuts and garlic. Fold just to combine.
Add batter to prepared baking dish and bake until center is set, about 15-17 minutes.
Meanwhile, add drained barberries to the pan used to cook the onion, together with 1-2 tbsp of water and sugar (if using). Simmer, stirring, until liquid is reduced, about 3-4 minutes.
Cut cooked kuku into 6 equal pieces and top with caramelized barberries. Serve hot or room temperature with flat bread and cucumber (soy) yoghurt, if desired.