Brown Rice: Bring 3¼ cups water to a boil. Add 2/3 teaspoon salt and 1½ tablespoons olive oil. Add the brown rice first. Lower the heat, place a lid and let it simmer for about 20 minutes.

Quinoa: Then add quinoa and white basmati rice to the same pot. Cover and let it all simmer till the grains are well done (approx. additional 20 minutes).

Saute: Heat 1½ tablespoons olive oil at medium setting in a cooking pot. Add chopped onions and sauté for a few minutes.

Shrimp: Add grated garlic and continue to sauté until the onions are light golden brown. Add sliced red bell pepper and sauté. Next, add shrimp and sauté for a minute.

Spices: Add curry powder, red pepper flakes, turmeric, cumin, black pepper, salt, the herbs, and stir it all. Cook for 4 to 5 minutes until the shrimp start changing color.

Layers: Place the rice-quinoa mixture with the sautéed onion-herbs mixture in several alternating layers in a heavy bottomed cooking pot. Sprinkle lemon juice and saffron water over the final layer. Cover with a lid.

Simmer: Raise the heat to medium-high for about 5 minutes, then reduce to a low setting and simmer for about 25 minutes until the steam builds up well. Turn off the heat when the rice is ready.

Serve: Gently serve the rice in a serving dish, arrange the shrimp all over, and garnish with fresh herbs. Serve with Persian tomato cucumber salad or Persian Yogurt Dip with Shallots, pickles, or pickled olives.

Follow specific instructions for cooking brown rice, quinoa, and white rice separately. Then use the cooked rice and quinoa to layer with the sautéed onion-herbs mixture to assemble the dish.