Step 1Cover the rice in water and soak for a minute, then drain. Repeat the process two more times and set aside.
Step 2In a large, heavy pot, bring 5 ½ cups (1 1/3 liters) water and the sliced beets to a boil.
Step 3Using your hands, mix together the turkey, rice, salt, grated onion, dill, fenugreek, chives, tarragon, basil and savory very well, breaking up any lumps. Put the mixture in the pot, along with the favas, turmeric, pepper and grapeseed oil and return to a boil.
Step 4Cover the pot, then reduce the heat to a gentle simmer and cook until the rice is tender and fluffy, 30 to 45 minutes. Serve accompanied by the fresh herbs, or sabzi khordan.