In a large pot, bring 4 cups of water to a vigorous boil, adding 1 teaspoon of salt and 1 tablespoon of olive oil. Add 1 cup of brown basmati rice, cooking for about 20 minutes until al dente. Stir in 1 cup of quinoa and 1 cup of white basmati rice; cook for an additional 15-20 minutes. Once tender, strain if necessary, and set aside.

In a deep skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, sautéing until golden brown, about 5-7 minutes. Incorporate 3 minced garlic cloves and 1 diced red bell pepper, cooking for another 3-4 minutes until soft and fragrant.

Add 1 pound of cleaned and deveined raw shrimp to the sautéed vegetables. Cook until shrimp turn pink and opaque, around 4-5 minutes. Sprinkle in 1 tablespoon of curry powder, ½ teaspoon of red pepper flakes, and a pinch of ground cumin, stirring to coat the shrimp evenly. Adjust salt to taste.

In the same pot used for the grains, layer the cooked rice and quinoa with the sautéed shrimp and vegetable mixture. Drizzle with the juice of 1 lemon and threads of saffron dissolved in 2 tablespoons of warm water. Cover tightly, and lower heat to low, steaming for 25-30 minutes.

Once steamed, fluff the rice mixture with a fork before transferring to a serving platter. Top with freshly chopped cilantro, dill, and green onions. The dish is now ready to serve.