Table Of Content
Quabili pallow ($14.99), a well-seasoned rice dish named for the city/province of Kabul, features a big bed of basmati topped with sautéed raisins and julienne carrots. Other versions around town are fragrant with cardamom and contain pistachios. In comparison, this plate dish may appear a bit one-note, if not for the fork tender, bone-in lamb shank that has marrow to give if you’re willing to twist a knife in the opening at the end of the bone. Bolani ($9.99) is a griddled flatbread that’s typically stuffed with potatoes. Boneless chicken breast marinated in seasonings and saffron, broiled over charcoal. One skewer of ground beef marinated in fresh grated spices and seasonings and broiled over charcoal.
Lamb Shank
He sold the restaurants and moved to St. Louis last year to join his wife’s family here and to be a part of the larger Afghan community. Olia Imami and brother Aziz Omar started De Afghanan Cuisine in 1994 in the Afghan-American hotbed of Fremont and now run five Bay Area branches with son/nephew son Kayon Imami. In 2017, the family plans to switch the name from Afghani Kabob House to De Afghanan Cuisine, after the longtime Persian restaurant space becomes more synonymous with Afghan food. Not only are you supporting local small business by visiting but you will receive high quality meals and services from happily operated family staffs.
Lamb Kabob
These dumplings sport thicker skins that contain seasoned ground beef and sautéed onions. Up top, you’ll find a drizzle of yogurt with more dried mint, a tomato slurry, and carrots and peas that didn’t look or taste like they came from the Santa Monica Farmers Market, but still helped to round out the dish. It’s located in Flushing and has some of the juiciest Afghan kebabs and the largest portions of broth-simmered rice in the city. They also serve hummus, samsa, chicken soup, lamb shank, salmon kebabs, and a delicious assortment of mantoo (Afghan steamed beef dumplings in yogurt sauce). Their mantoo is a must-get because the texture of the translucent, meat-filled dumplings and yogurt sauce just makes sense. It’s chewy but al-dente, and reminded us of eating bolognese pasta in the best way.
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Bone-In Chicken Kabob
Start with the Afghan naan (baked in an elongated oval) and mast, or house-made yogurt, which is deliciously tart and made in house. The vegetarian ash (pronounced osh) soup consists of a nest of noodles, freshly chopped herbs, yellow dal, small red beans, and chickpeas, and yogurt, which melts into the soup and adds flavor. Other appetizers include the vegetable sambosas, filled with mashed potatoes and vegetables, served with a homemade chutney—a thin sauce of cilantro, jalapeno, oil, and vinegar blended into a smooth dipping sauce.
One Skewer Beef Shami
This spot has got Google 4.3 according to the guests' opinions. Diced cucumbers, tomato, onions, fresh parsley and feta cheese.
Vegetarian Dish
Afghan Kabob House quietly opened last week at 3500 Watson in the Lindenwood Park neighborhood. The buzz on social media, however, was loud, with photos of internationally inspired dishes and happy guests. A planter-lined patio with worn red and white tiles and trickling fountain greets diners.
(Two Skewer Chicken Shami, one skewer Chicken Tikka and Two skewer Beef Shami and one skewer Beef Tikka)
Fried crispy pastry turnovers stuffed with ground beef or vegetables and chickpeas, served with chatni. With ash, a vegetarian soup sitting on a nest of noodles, a quick turn of a spoon brought up a cloud of yogurt, yellow dal, small red beans, and chickpeas.to the surface. Tender chunks of marinated meat grilled to perfection on skewers. Chopped crisp lettuce, tomato, cucumber and carrots topped with our special white sauce. The kabob house occupies the former Snax Gastrobar space, at the southeast corner of Watson Road and Potomac Avenue.
At the moment, there's no signage, with just the south end of the burgundy awning over the patio revealing the name. Eventually, the owner plans to acquire art from Afghanistan and St. Louis to hang on the walls. During rush hour, the stretch of Wilshire Boulevard that flanks La Cienega might as well have parking attendants, considering how slowly traffic crawls.
Soup of the Day (Lentil Soup)
Homesick Iranian cabbies would swing by Ruby Room Restaurant, and before that, Pistachio Grill. To start July, the restaurant became Afghani Kabob House thanks to a Bay Area family. Kabul Kabob House is well known for its great service and friendly staff, that is always ready to help you. Prices at this place are worth attention since they're attractive. The lovely decor and calm atmosphere let clients feel relaxed here.
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Inside, tan walls are lined with paintings of traditional Afghan horse riders. Most impressive are Sami Nadi’s sculpted 3-D paintings of historic sites like the Buddhas of Bamiyan and a tower at Herat. You’ll even find an uncanny take on the famed 1985 National Geographic cover of an Afghan girl. For years, Angelenos have been able to find a culinary oasis at the end of a narrow turnaround next to Laemmle’s Ahrya Fine Arts Movie Theater.
Thankfully, Afghani Kabob House is a new restaurant that provides relief from perpetual honks while serving a unique cuisine food that’s virtually unheard of in Beverly Hills, and pretty rare for L.A. The chicken is so tender and flavorful goes great with the rice. Charcoal broiled thin slices of beef marinated in our special herb and spices.
Chaplee kebab is Afghanistan’s most famous kabob export, and isn’t even cooked on a skewer. Instead, ground sirloin is blended with scallions, spices, and dried chile flakes, formed into twin patties, and then char-grilled. Aushak, the country’s legendary leek dumplings, are nowhere in sight, but you will find mantu ($11.99).
Mantu—little dumplings stuffed with onion, beef, and cilantro—are topped with a yogurt and yellow dal sauce. Pieces of bone-in chicken, marinated in special spices and herbs, broiled on skewersover charcoal. Boneless pieces of chicken breast, marinated in special herbs and spices, broiled on skewers overcharcoal. At Afghani Kabob House, the family seems to have an endless supply of dried mint.
Pan fried eggplant seasoned with spices, then baked topped with yogurt and tomato sauce. Chicken with bones marinated in seasonings and saffron, broiled over charcoal. Mashed eggplant with tomato sauce and seasonings, topped with yogurt sauce. Ground lamb mixed with chopped onions, green peppers, egg yolk, special dried hot pepper andseasonings.
Owner Faizulla Karzai and his family moved to St. Louis from Portland, Maine. He first came to the United States from Afghanistan 24 years ago to serve with the U.S. military. He later learned to cook at The Helmand, a well-known Afghan restaurant in Baltimore, Maryland. He then traveled to cook at an Afghan restaurant in Miami, Florida, and eventually opened his own place. He then returned to Portland, Maine, where he owned two popular Afghan restaurants.
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