The Helmand Restaurant

Entrees

• Qabelee28,95 $ US

  Pallow rice baked with chunks of lamb tenderloin, raisins and glazed julienne of carrots

• Dwopiaza*29,95 $ US

  Seasoned tenderloin of lamb cooked with onions, sautéed with yellow split-peas and tossed with onions lightly marinated in vinegar. Served with pallow rice

• Chowpan*41,95 $ US

  Half Rack of Lamb marinated, grilled and served on a bed of Afghan bread with sauteed eggplant and pallow rice

• Seekh Kabob*29,95 $ US

  Char-broiled Leg of Lamb marinated in puree of onion, sun-dried baby grapes and garlic, served with sauteed eggplant and pallow rice

• Mantwo25,95 $ US

  Homemade pastry shell filled with onions and beef. Served on yogurt and topped with carrots, yellow split peas and beef sauce

• Aushak24,95 $ US

  Afghan ravioli filled with leeks. Served on yogurt and topped with ground beef and mint

• Lamb Lawand28,95 $ US

  Leg of Lamb sauteed with onion, tomatoes, garlic, mushrooms, fresh cilantro, yogurt and spices served with sauteed spinach and challow rice

• Sabzi Challow26,95 $ US

  Spinach sautéed with chunks of beef and Afghan seasonings. Served with challow rice

• Chapendaz*36,95 $ US

  Choice Tenderloin of Beef marinated, grilled with a puree of grilled tomatoes, hot peppers, onions and cumin seeds served with lentils, mung beans and spinached rice

• Kourma Challow26,95 $ US

  Leg of Lamb sauteed with onions, tomatoes, garlic, green beans, potatoes and spices served with lentils and challow rice

• Theeka Kabab*31,95 $ US

  Prime Rib of Beef; marinated in puree of onion, sun-dried baby grapes and garlic, then grilled and served with sauteed lentils and pallow rice

• Chappli Kabab26,95 $ US

  Ground beef with coriander flat kababs. Cucumber and tomato salad with Balsamic dressing and fried battered potatoes

• Koufta Challow26,95 $ US

  Beef meatballs with Afghan seasonings sauteed with sun-dried tomato, hot peppers and green peas in a fresh tomato sauce, served with challow rice

• Mourgh Kabab24,95 $ US

  Char-broiled marinated chicken breast, served with sauteed spinach and pallow rice

• Mourgh Challow24,95 $ US

  Chicken breast sauteed with spices and yellow split-peas, then sauteed with yogurt, cilantro and curry, served with challow rice

Specials

• Qoremay Ma-He33,95 $ US

  Fresh Sea Bass pan fried, then sauteed with onion, peeled tomatoes, garlic, ginger, sun dried tomato, radishes and potato served with challow rice

• Ma-He Berian27,95 $ US

  Filet of trout pan fried, served with sauteed eggplant and rice seasoned with dates and walnuts

• Mourgh Salata24,95 $ US

  Fresh boneless breast of chicken, marinated then grilled, served on mixed green salad with grilled vegetables and vinaigrette dressing

Vegetarian Entrees

• Special24,95 $ US

  A platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow rice

• Kourma Challow19,50 $ US

  Fresh green beans, carrots, cauliflower, turnips and potato sauteed with onions, tomatoes, garlic, ginger and cilantro served with sauteed spinach and challow rice

• Aushak21,50 $ US

  Afghan ravioli, filled with leeks and scallions, served on yogurt, garlic and mint sauce, topped with yellow split-peas and carrot sauce

• Sabzi Challow22,50 $ US

  Spinach sauteed with Afghan seasonings, served with garlic mushrooms, okra and challow rice

• Kaddo and Banjan Challow21,50 $ US

  Pan fried then baked pumpkin and eggplant served with yogurt garlic sauce and challow rice

• Showla24,95 $ US

  Medium rice, mong beans and black-eyed peas, sauteed with onion, tomatoes and fresh garlic, then baked with dill and coriander seeds, served with poblano pepper filled with spinach and cheese, served with tomato and cilantro sauce

• Aush8,50 $ US

  Homemade noodles and fresh vegetable soup

Preparation of Rice at the Helmand Restaurant

We use Canola Oil in the preparation of all our cooking

• Challow

  Rice boiled then drained of water, seasoned with canola oil, cumin seed and then baked

• Pallow

  Rice boiled then drained of water, seasoned with canola oil, cardomum, cinnamon, nutmeg, cumin seed and black pepper and then baked