Sour Cherry Jam Preserve by Sultanbacı.
Turkish Baldo rice is known for its plump and flavoursome quality across the Mediterranean. Grown in the northern Aegean region of Turkey, with ideal its climate and soil type for the cultivation. Baldo rice is the choice of culinary experts, for its versatile use across creamy dishes, such as risottos, vegetable rolls and vegetable stuffings. Baldo grains absorb plenty of flavour through moisture yet stays tender.
The secret of cooking the perfect baldo rice is accurate water to grain ratio, over time. So pay attention to how it differs in texture to other rice types.
Turks use Baldo for every rice dish, our favourite is Nohutlu Tavuklu pilav. Baldo is also ideal for risottos and paellas because of its superior flavour to Arborio rice.
Duru Baldo only packs 100% Turkish baldo, from the bountiful fields of Balıkesir, Turkey. If you keep it in an airtight container in a cool, dark place, you can store it for up to 1 year.
Duru white coarse bulgur wheat, ideal for bulgur (rice-like) dishes.
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