JaanYar
Chapter 1 of 15

Bay Leaf

The Essentials

A spread of whole dried bay leaves lying together, each a stiff oval leaf with a pale central vein and wavy edge
Dried bay leaves (barg-e bou) stay whole and stiff — they flavour a pot and are lifted out before serving.

If you've ever wondered what bay is doing in the pot, here's the thing: the flavour needs time and liquid — bay belongs in long-cooked dishes.

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Always remove the leaf before serving. It stays sharp and can hurt the throat.

Traditional use is mostly digestive: heaviness, wind, and cramping.

Buy whole leaves that still smell like something. A leaf with no scent has nothing to give.