In a large pot, bring 3¼ cups of water to a rolling boil over medium-high heat. Add a generous pinch of salt and a splash of olive oil to the water.

Add the rinsed brown basmati rice to the boiling water and cover the pot. Allow it to simmer on low heat for about 20 minutes.

After the brown rice has simmered for 20 minutes, add the rinsed quinoa and basmati rice into the pot. Stir gently to combine all grains and continue cooking for an additional 20 minutes.

While the rice is cooking, heat the remaining olive oil in a separate skillet over medium heat. Add the chopped onion and sauté for about 5 minutes.

Next, stir in the minced garlic and sliced red bell pepper. Cook for another 3-4 minutes until the vegetables are soft.

Add the cleaned, deveined shrimp to the sautéed mixture and cook for about 1 minute. Then sprinkle in the spices, stirring to coat.

In a heavy-bottomed pot, layer the cooked rice and quinoa mixture with the sautéed shrimp and vegetables. Drizzle the lemon juice and saffron water over the top.

Cover the pot tightly and reduce the heat to low. Allow the dish to steam for about 25 minutes.

Once the steaming is complete, fluff the rice gently with a fork and serve the perfectly cooked shrimp over the vibrant rice. Garnish with fresh herbs.