Bay Leaf
What is Bay Leaf and How Is It Used in Afghan Cooking?
Bay leaf - the dried leaf of the laurel tree (Laurus nobilis) - is one of the most universally used aromatics in global cooking, and Afghan cuisine is no exception. The leaf itself is not eaten; it is added whole to braising liquids, stocks, rice cooking water, and slow-cooked stews at the beginning of cooking, where its oils infuse slowly into the liquid and contribute a subtle, herbaceous depth that is difficult to pin down but immediately noticeable in dishes prepared without it. Bay leaf is one of those background aromatics whose presence you don't notice and whose absence you do.
In Afghan cooking, bay leaf appears in the spiced broths that cook qabli rice, in slow-braised meat dishes like qorma, and in bone broths. It is almost never used on its own as a featured flavour - it works in concert with cinnamon, cardamom, black pepper, and other whole spices to build the aromatic foundation of a dish's cooking liquid.
Fresh vs Dried Bay Leaves
The bay leaves most commonly available in North American supermarkets are dried Turkish or California bay leaves. Fresh bay leaves - more commonly available in Mediterranean countries - are significantly more pungent and aromatic; a fresh leaf has roughly twice the flavour impact of a dried one. Dried Turkish bay (Laurus nobilis) is the standard for most Afghan and Middle Eastern cooking; it is mild and herbal. California bay (Umbellularia californica) is a different species entirely, with a more medicinal, eucalyptus-like flavour - use half as many if substituting. Indian bay leaf (tejpatta, from the cinnamon tree family) is different still, with a flavour closer to cinnamon and cloves than true bay laurel.
Removing Bay Leaves Before Serving
Bay leaves are always removed before serving - they remain tough and papery after even extended cooking, and their edges can be sharp enough to cause minor cuts if swallowed. In professional kitchens, bay leaves added to large batches of broth or rice are counted as they go in so they can be counted as they come out. The flavour has transferred to the liquid during cooking; the leaf itself has nothing left to give and needs to go before the dish reaches the table.
Frequently Asked Questions
Can I eat bay leaves?
Bay leaves are not toxic, but they should not be eaten. After cooking, they remain tough, leathery, and fibrous - they do not soften in liquid the way most herbs do. Their edges can be sharp, and swallowing a whole bay leaf can cause irritation or, in rare cases, physical injury if it catches in the throat. Remove bay leaves from a dish before serving or eating. If a bay leaf accidentally makes it to a guest's plate, it is simply set aside.
What does bay leaf actually taste like?
Bay leaf has a complex flavour that includes herbal, floral, and slightly bitter notes, with hints of eucalyptus and clove. In isolation, the flavour is distinctive but mild. In a broth or slow-cooked dish, bay leaf contributes to the overall aromatic depth - a roundness and complexity that is hard to attribute specifically to the leaf but that the dish tastes better for including. It is one of the most effective background aromatics in cooking.
Does Naan Kabob use bay leaves in cooking?
Yes - bay leaf is part of the whole-spice aromatic foundation in our slow-cooked dishes and rice preparations. Along with cinnamon, cardamom, and black pepper, it contributes to the fragrant cooking broths that give our home-style dishes their depth.
See also: Slow Cooking ,Braising ,Bone Broth ,Cinnamon.
The slow-cooked depth of Naan Kabob's home-style dishes starts with the right aromatics - explore our home-style entrees →
