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Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook for about 8–10 minutes, breaking it up as it cooks, until fully cooked through.
Add the onions and carrots and sauté for a few minutes until softened and translucent. Stir in the garlic and cook just until fragrant.
Add the salt and the tomato paste and cook for 1–2 minutes, stirring, until it deepens in colour.
Add the rinsed rice and stir, followed by the chopped cabbage, broth, and water. Stir well and bring to a boil.
Once boiling, reduce to a gentle simmer and cook uncovered for 25–30 minutes, or until the rice is tender and the cabbage is soft.
Finish with a big handful of fresh dill, give it a final stir, and taste to adjust the salt if needed. A fresh squeeze of lemon juice will brighten it up.
Top with a scoop of yogurt or sour cream if you wish! Serve warm and enjoy.