First return visit to the Afghan Horseman. The last time I was here, it was still on West Broadway, probably some 10+ years ago.
appetizer of flat bread, with spinach dip, hummus and salad.
These are yeasted whole wheat flat bread, baked until lightly crisp around the edges. They were warm and lightly crisp on edges, and pillowy soft on the inside.
The hummus and smooth and lightly lemony. The spinach dip was mild, and smooth, but slightly oily. The spinach flavor was pretty mild. The salad was crisp and lightly dressed and consisted of mix of iceberg lettuce, green leaf lettuce, slivered purple onions, tomatoes. The yogurt dressing combines cilantro and walnuts, and the whole thing is topped with crumbed feta cheese.
The main event was the Horseman’s Platter
This huge platter combines grilled Chicken kebabs, lamb kebabs, roast lamb shoulder, dolmah (cabbage rolls), roasted eggplant, served over kabuli palaw (baked rice) and topped with pakawara (battered fried potatoes).
The chicken and lamb kebabs were cooked to the right doneness, and still hot and tender on the inside. They are seasoned with cumin, coriander, turmeric and cinnamon. The lamb shoulder was the standout item on the platter, it’s seasoned much like the kebabs, but it’s slow roasted under tender.
The dolmah is a cabbage leaves stuffed with rice, tomatoes & herbs and baked.
The roasted eggplant was tender and smokey and seasoned just right.
The pakawara are thin potato disks, dipped in batter and deep fried. These were more chewy than crisp or crunchy, and felt a little oily. I’m guessing they may have been fried in the oil too long.
The kabuli palaw is a baked rice dish and the national dish of Afghanistan. It’s a parcooked rice, combined with carmelized carrots, onions, raisins, slivered almonds, seasoned with garlic, cumin, cardamom, cinnamon. It’s baked and served. This rice dish is savory and sweet, and nutty, and spicy.
The last dish was Aushak.
This is a ravioli like pasta, filled with cheese, topped with cooked spinach, yogurt dip, ground beef, spices and herbs. This was a pretty good dish. The ravioli are aldente, and meat sauce is hearty and savory and well seasoned.
The room is lush with dark rich colors. We were seated at a conventional table, but there was a traditional serving room filled with low tables and cushions on the floor.
Our servers were very friendly and attentive.