Bring a medium or large pot of water to a boil. Peel the potatoes and boil them over medium heat until easily pierced with a fork, about 20 minutes. Drain and let them cool. Meanwhile, chop the spinach, herbs, and lettuce and put in a large bowl.
Grate the potatoes and garlic into the bowl and stir well.
Crack the eggs into a small bowl and then pour them into the herb bowl along with turmeric, salt, and pepper. Whisk until thoroughly combined.
Heat a medium-size skillet over medium heat. Add the oil. When hot, add the egg and herb mixture. Cover and cook for about 20 minutes, until the top is solid.
Once the top is firm, remove the lid and cut the kookoo into 4 even slices using your spatula. Carefully flip each piece, so the brown side is up. Let it cook, unvocered, for another 10-15 minutes.
Garnish with dried berries, pomegranate, and chopped walnuts and serve
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