Helmand
430 Broadway, San Francisco, CA 94133 (415) 362-0641Main
Preparation Of Rice At The Helmand Restaurants
rice boiled then drained of water, seasoned with vegetable oil, cardomum, cinnamon, nutmeg, cumin seed and black pepper and then baked.
rice boiled then drained of water, seasoned with vegetable oil, cumin seed and then baked
Appetizers
homemade pastry shells filled with onions and beef, served on yogurt and topped with carrots, yellow split-peas and beef sauce.
brick oven baked twin pastry shells, one filled with leeks and scallions, the other with spice potatoes, garnished with yogurt mint.
pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.
pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce.
ravioli, filled with leeks and scallions, served on sauce of yogurt mint and garlic, topped with ground beef and mint.
Soups
lamb, mung beans, chick peas, black-eyed peas and yogurt soup.
lamb and fresh vegetable soup.
homemade noodle soup served with beef sauce and mint yogurt.
Salads
potatoes and chick peas on a bed of mixed greens served with cilantro vinaigrette dressing,
mixed green salad served with balsamic vinaigrette or pamegrante dressing.
Side Dishes
okra sauteed with onion fresh tomatoes, black pepper and garlic
pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce.
spinach sauteed with onions, garlic, salt and black pepper.
pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.
eggplant sauteed with onion, tomatoes, pepper, garlic and turmeric.
Entrees
beef meatballs with afghan seasonings sauteed with sun-dried tomato, hot peppers and green peas in a fresh tomato sauce, served with challow rice
char-broiled marinated chicken breast, served with sauteed spinach and pallow.
ravioli, filled with leeks and scallions, served on sauce of yogurt mint and garlic, topped with ground beef and mint.
homemade pastry shells filled with onions and beef, served on yogurt and topped with carrots, yellow split-peas and beef sauce.
char-broiled leg of lamb marinated in puree of onion, sun-dried baby grapes and garlic, served with sauteed eggplant and pallow rice.
half a rack of lamb marinated, grilled and served on a bed of afghan bread with sauteed eggplant and pallow rice.
marinated then grilled leg of lamb, sauteed with yellow split-peas and tossed with onions lightly marinated in vinegar, served with garlic mushrooms and pallow (rice).
pallow rice baked with chunks of lamb shanks, raisins and glazed julienne of carrots.
chicken breast sauteed with spices and yellow split-peas, then sauteed with yogurt, cilantro and curry, served with challow
leg of lamb sauteed with onions, tomatoes, garlic, green beans, potatoes and spices served with lentils and challow rice.
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.
spinach sauteed with chunks of lamb and afghan seasonings, served with challow rice.
choice tenderloin of beef marinated, grilled and served on a sauce of grilled tomato, grilled hot peppers, grilled onions and cumin seeds served with lentils, wheat barley and spinached rice.
leg of lamb sauteed with onion, tomatoes, garlic, mushrooms, fresh cilantro, yogurt and spices served with sauteed spinach and challow rice
Vegetarian Appetizers
pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce.
ravioli, filled with leeks and scallions, served on yogurt, garlic and mint sauce, topped with yellow split-pea and carrot sauce.
pan-fried twin pastry shells, one filled with leeks and scallions, the other with spiced potatoes, garnished with yogurt mint.
pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.
Vegetarian Entrees
a platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow.
fresh green beans, carrots, cauliflower, turnips and potato sauteed with onions, tomatoes, garlic, ginger and cilamon served with sauteed spinach and challow rice
afghan ravioli, filled with leeks and scallions, served on yogurt, garlic and mint sauce, topped with yellow split-peas and carrot sauce.
spinach sauteed with afghan seasoning, served with garlic mushrooms and challow.
