In a large pot, bring 6 cups of water to a rolling boil over high heat, adding a pinch of salt and a drizzle of olive oil. Stir in 1 cup of brown basmati rice and reduce the heat to medium-low. Simmer uncovered for 20 minutes until tender. Add 1 cup of white basmati rice and 1 cup of quinoa, cooking for an additional 15-20 minutes until all grains are fully cooked and fluffy.

While the grains are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 1 finely chopped onion and sauté for about 5 minutes until golden and translucent. Next, stir in 3 minced garlic cloves and 1 sliced red bell pepper, cooking for 3-4 minutes until the pepper softens and the mixture becomes aromatic.

Add 1 pound of deveined raw shrimp to the skillet with the sautéed vegetables, cooking for about 3-4 minutes. Keep stirring until the shrimp curl and turn pink, indicating they are cooked through. Then, remove the shrimp mixture from heat and set aside.

In the same skillet with the shrimp and vegetables, sprinkle in 2 tablespoons of curry powder and 1 teaspoon each of red pepper flakes, turmeric, ground cumin, and black pepper. Stir everything well to coat the shrimp, adjusting spices to your taste.

In a heavy-bottomed pot, layer half of the cooked rice mixture, followed by the shrimp and sautéed vegetables. Drizzle with the juice of 1 lemon and saffron water. Top with the remaining rice, pressing lightly, then cover tightly with a lid.

Set the pot over low heat and steam for 25 minutes. Avoid lifting the lid during this process.

Once steaming is complete, carefully fluff the rice with a fork, mixing in the layers gently. Arrange the shrimp beautifully on top and garnish with cilantro, dill, and green onions. Serve alongside a salad or yogurt dip.