Place potato in a pot of enough water to cover it and cook on high heat until fork-tender (about 15 minutes).
While you’re waiting for potato to cook, finely chop cilantro, parsley, and green onion in a food processor. Set aside.
Once potato is fork tender, drain water and rinse potatoes with cold water to reduce temperature.
Peel the potato (it peel very easily after cooking) and mash it right in the same pot.
In a large nonstick pan, combine beef, grated onion, 2 teaspoons salt, 1 teaspoon black pepper, and turmeric.
Cook in the pan on med-high heat, mixing occasionally.
As soon as the liquid released has evaporated, add two tablespoons ghee/tallow, give it a mix for 10 seconds and remove pan from heat.
Add beef mixture into pot with mashed potato and mash together until fully mashed and incorporated.
Add in herbs, garlic, mint, dill, barberries, saffron-hot water mixture, cinnamon, 1 ½ teaspoons salt, ½ teaspoon pepper, and ½ teaspoon turmeric. Mix everything together.
Crack in 9 eggs. Whisk with fork right on top of the mixture, then combine into the mixture.
Over med-high heat, add 6 tablespoons ghee/tallow or enough to fully coat the bottom of your pan that you cooked your beef in.
Once pan and oil are hot, turn down to medium heat and add enough of the kuku mixture to amount to 1-inch thick when spread and leveled out with the back of a spoon/spatula. Cover with lid and turn heat to med-low. Adjust heat if needed to keep from burning.
After 15-20 minutes, when the kuku has fully set and seared on one side, slice it into triangles or squares with a wooden spatula, and flip pieces over to sear the opposite sides. Add 1 or 2 tbsp oil to help sear the bottom. No need to cover with lid at this point. Serve after 10 minutes. Kuku can be eaten alone or with bread, fresh herbs, yogurt, or rice dishes.