To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation of kaale, or uncooked, seerabeh, a tangy walnut and pomegranate sauce, and serves it as a dressing on a crisp salad Flecked with garlic and herbs, seerabeh is typically served with fish in the northern Iranian province of Gilan Here, vegetables provide the chromatic canvas upon which the pinkish sauce is drizzled
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