The Helmand
Afghan restaurant · Cambridge
143 First St, Cambridge, MA 02142
Highlights
Wood-fired bread, lamb dishes, pumpkin specialties, elegant atmosphere
Wood-fired bread, lamb dishes, pumpkin specialties, elegant atmosphere
"An Afghan restaurant in Kendall Square singled out for outstanding dishes like the mantu — described as a pastry shell filled with onions and beef, topped with carrots, yellow split peas, and a rich sauce — and praised as a showcase of Afghan cooking in the Cambridge dining scene." - Erika Adams
"Named after Afghanistan’s longest river, The Helmand in Kendall Square hasn’t changed much over the nearly 30 years it’s been open. Plus, they have consistently good dishes you won’t easily find elsewhere in the Boston area, like mantwo served on a bed of yogurt, the fried-then-baked pumpkin dish kaddo, and leek-filled aushak dumplings. The fireplace and wood-burning oven make the atmosphere extra cozy, so it’s nice that the friendly servers won’t mind if you post up for a while." - tanya edwards, megan zhang, dan secatore, catherine smart, jonathan smith
"Named after Afghanistan’s longest river, The Helmand in Kendall Square hasn’t changed much over the nearly 30 years it’s been open. Plus, they have consistently good dishes you won’t easily find elsewhere in the Boston area, like mantwo served on a bed of yogurt, the fried-then-baked pumpkin dish kaddo, and leek-filled aushak dumplings. The fireplace and wood-burning oven make the atmosphere extra cozy, so it’s nice that the friendly servers won’t mind if you post up for a while." - Megan Zhang
"This traditional Afghani restaurant has been a local go-to for nearly 30 years. The menu is great for vegetarians and non-vegetarians alike: try the koufta, otherwise known as Afghani meatballs, or the vegetarian kaddo, baked baby pumpkin with a yogurt garlic sauce." - Karen Wilber
"Known for its pumpkin dishes, this Afghani restaurant serves koufta challow, a comforting meatball and rice dish with buttery rice, tender meatballs in tomato sauce, and fresh bread from a wood-burning oven." - Karen Wilber
