Heat two tablespoons of olive oil in a medium sauce pan over medium-high heat.
Add the rice and stir to coat.
Stir in 2 cups of the chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and let simmer 15-20 minutes or until the rice is tender.
Meanwhile, in a large pot over medium-high heat add the remaining 2 tablespoons of olive oil.
Crumble in the beef and pork and cook until just starting to brown.
Add the allspice, coriander, paprika, salt, pepper, bay leaf and dill. Stir.
Add the onion, garlic and carrot and cook until the onion just starts to soften.
Add the cabbage. Stir and cook until wilted.
Stir in the remaining 4 cups of stock, diced tomatoes and stir tomato sauce. Bring to a boil then reduce to a simmer.
Stir in the cooked rice and season with more salt and pepper to taste.
Simmer for 5 more minutes then stir in the parsley.
Serve hot.