In a pot, bring 3¼ cups of water to a boil. Add salt and olive oil, then add the brown basmati rice. Simmer covered for 20 minutes. Stir in quinoa and basmati rice, cover, and simmer until fully cooked (about 20 more minutes).

In a separate pan, heat olive oil over medium heat. Add chopped onions and sauté until golden brown, about 5 minutes. Add minced garlic and sliced red bell pepper, cooking for another 2 minutes before adding the shrimp. Cook until shrimp turns pink, approximately 3-4 minutes.

Stir in the curry powder, red pepper flakes, turmeric, cumin, and black pepper. Toss in chopped fresh herbs like cilantro and dill. Stir for 2 more minutes until fragrant and shrimp is just done.

In a heavy pot, layer the rice mixture with the sautéed vegetable and shrimp mixture. Drizzle lemon juice and saffron water over the top. Steam on medium-high heat for 5 minutes, then reduce to low and simmer for 25 minutes.

Carefully fluff the Shrimp Rice with Herbs and serve garnished with extra fresh herbs. This dish pairs wonderfully with a Persian salad or a yogurt dip.