Duru describes baldo as the largest-grained and best-quality rice grown in Türkiye, and names the Gönen area of Balıkesir as where it grows. This Baldo Pirinç is graded first class, long grain, Type A, with a maximum of 5% broken grains, and it contains nothing but rice. The origin is Türkiye, and the rice is packed in factories certified to ISO 22000, IFS and BRC.
The producer says baldo is used mainly for pilaf, and it also lists dolma and sarma among its uses. Its cooking instruction calls for less water than Duru's other pilaf rices: 1.5 cups of boiling water for each cup of rice. Rinse it first, cook over a low flame with the lid closed, then let the pot rest under a tea towel for ten minutes. Serve it with kebabs, stews and roast meats, or turn it into pilaf with chickpeas or toasted orzo for a festive table.
The 5 kg bag suits large households and frequent hosts. Store it in a cool, dry place away from sunlight, and once opened move the rice into a large sealed container. The producer states a shelf life of two years for the unopened bag.