Begin by bringing 3¼ cups of water to a rolling boil in a medium pot. Add salt and olive oil. First, introduce the brown basmati rice and simmer for 20 minutes. Stir in quinoa and basmati rice, cooking until all grains are tender, about another 20 minutes.

In a large skillet, heat 2 tablespoons of olive oil. Add chopped onions, sautéing for 5-7 minutes until golden brown. Stir in minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes. Introduce raw shrimp and cook for about 1 minute before adding spices. Stir until shrimp turns pink, about 4-5 minutes.

In a heavy-bottomed pot, layer the rice-quinoa mixture, followed by half of the shrimp mixture. Alternate layers until all ingredients are used. Drizzle with lemon juice and saffron water, cover, increase heat for 5 minutes, then reduce to low simmer for about 25 minutes.

Once steaming is complete, remove from heat and let it rest for 5 minutes. Fluff gently with a fork and transfer to a serving platter. Garnish with cilantro, dill, and green onions.