As served, "green pilaff 'bahch' in bag" ($7.95) is very evidently out of the bag. The reference is to the manner of preparation: Unlike well-known versions of this rice dish that are cooked in a cauldron, often with sizable hunks of lamb, bahch is bagged and boiled. In this instance I believe the boiling liquid was chicken broth; coriander, dill, and parsley are typically responsible for the coloration. If bits of chicken were mixed into the pilaf itself, I didn't note them at the time. Boiling bahch in advance allows the prepared pilaf to be served on the Jewish sabbath, when cooking is prohibited and this glatt kosher Uzbek restaurant is closed.
Also shown: french fries ($12) that delivered a massive garlic hit; eggplant salad ($6), likewise heavy on the garlic; especially juicy manti ($6); veal heart, horovok, lamb steak, and lulya skewers ($3.50 to $5.00 each); non ($2).
5507 13th Ave. (55th-56th Sts.), Borough Park, Brooklyn
Closed Friday and Sunday, and open on Saturday only after sunset