In a large pot, bring 3¼ cups of water to a rolling boil, adding a pinch of salt and a drizzle of olive oil. Start with brown basmati rice, cover and let simmer for 20 minutes. Stir in quinoa and basmati rice, cover again, cooking until all grains are tender, about another 20 minutes.

In a skillet, heat olive oil over medium heat. Sauté chopped onions until golden, about 5 minutes. Add minced garlic and diced red bell pepper, stirring for about a minute. Toss in raw shrimp and cook until pink and opaque, around 4-5 minutes.

Remove shrimp but keep aromatic mixture in the pan. Add curry powder, red pepper flakes, turmeric, cumin, and salt, stirring in chopped cilantro, dill, and green onions to create a spice blend.

Layer the cooked rice with the aromatic mixture in a heavy-bottomed pot. Drizzle with lemon juice and saffron-infused water. Cover tightly, cooking on medium-high for 5 minutes, then lower heat and simmer for another 25 minutes.

Fluff rice with a fork and serve, garnished with shrimp and additional herbs. Pair with a Persian salad or yogurt dip.