In a large pot, bring 4 cups of water to boil and add 1 teaspoon of salt and a splash of olive oil. Stir in 1 cup of brown basmati rice and cook for 20 minutes.

Add 1 cup of rinsed quinoa and 1 cup of basmati rice to the pot. Cover and simmer on low heat for another 20 minutes.

In a skillet, heat 2 tablespoons of olive oil, add 1 chopped onion, and sauté for 5 minutes until golden brown. Add 2 minced garlic cloves and 1 sliced red bell pepper, cooking for 3 more minutes.

Add 1 pound of cleaned shrimp to the skillet, cooking for 1-2 minutes until they turn pink. Set shrimp aside once cooked.

In the same skillet, add spices: curry powder, red pepper flakes, turmeric, ground cumin, and ground black pepper. Stir for 30 seconds.

Return the shrimp to the skillet and toss with cilantro, dill, and green onions, stirring to combine.

Layer half of the rice-quinoa mixture in a heavy pot, pour in the shrimp mixture, drizzle with lemon juice and saffron diluted in hot water, then top with remaining rice mixture.

Cover and cook over medium heat for 5 minutes, reduce to low heat for 25 minutes without lifting the lid.

Let the pot sit for 5 minutes off heat, then fluff with a fork to serve warm.