In a large pot, bring 3¼ cups of water to a rolling boil along with ⅔ teaspoon salt and 1½ tablespoons olive oil. Add the brown basmati rice, reduce the heat to low, and cover to simmer for about 20 minutes. Once the brown rice is tender, stir in the quinoa and white basmati rice, cover again, and cook for an additional 20 minutes until all grains are fully cooked and fluffy.

While the rice is cooking, heat 1½ tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until golden brown. Next, add the garlic and sliced red bell pepper, cooking for an additional 3-4 minutes until softened and fragrant.

Stir the cleaned and deveined shrimp into the vegetable mixture in the skillet, cooking for about 2-3 minutes until they start turning pink. Then, sprinkle in the curry powder, red pepper flakes, turmeric, cumin, black pepper, and salt. Mix well, allowing the spices to envelop the shrimp and veggies, and cook for another 4-5 minutes until the shrimp are fully cooked and vibrant.

In a heavy pot, layer half of the cooked rice on the bottom, followed by the sautéed shrimp and vegetable mixture. Top with the remaining rice, then drizzle with 2 tablespoons of lemon juice and the saffron water for a burst of flavor and stunning color. Cover the pot tightly and cook on medium-high heat for 5 minutes before reducing to a simmer for about 25 minutes, allowing the flavors to meld.

Once the cooking time is complete, gently fluff the Shrimp Rice with Herbs using a fork, releasing the steamed grains. Serve the rice on a platter or in bowls, garnished with the chopped cilantro, dill, green onions, and fenugreek leaves.