Duru describes baldo as the largest-grained, highest-quality rice variety grown in Türkiye. Its baldo is grown in the Gönen area of Balıkesir and is sold as Grade 1, long-grain, Type A rice with a maximum of 5% broken grains. The maker says it packs only Turkish-grown rice under the Baldo name; the Italian-grown Akdeniz Baldo is a separate product in a green pack, while this bag carries the burgundy Baldo label.
Baldo is used mainly for pilaf. Duru notes that it is harder to cook than other rice and that the water-to-rice ratio needs care, so follow the maker's guidance: soak the rice for about ten minutes, then use one and a half cups of boiling water for each cup of rice, and let the pot rest covered once it is cooked. Duru lists pilafs, dolma and sarma as its main uses, which makes it a natural choice for şehriyeli pilav with toasted vermicelli, chickpea pilaf, the rice served alongside kebab and köfte, and stuffed vegetables.
Store the 1 kg bag in a cool, dry place away from sunlight; Duru gives a shelf life of two years.