The Delicious Crescent

COOK RICE
2 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 [timer minutes=20]20 minutes[/timer]. 
3 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 [timer minutes=20]20 minutes[/timer]). Tip: If you are not sure of the cooking times for rice and quinoa, then check instructions below for cooking them separately.
COOK SHRIMP
6 Heat 1½ tablespoons olive oil at medium setting in a cooking pot. Add chopped onions and sauté few minutes. 
7 Then 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.
8 Then add curry powder, red pepper flakes, turmeric, cumin, black pepper, 1/3 teaspoon salt, the herbs, and stir it all. 
9 It should need only a total of [timer minutes=4]4 to 5 minutes[/timer], until the shrimp start changing color and curl a little bit. Pick out the shrimp and set it aside. Tip: Do not over cook the shrimp.
ASSEMBLE SHRIMP AND RICE
12 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.
13 Raise the heat to medium high for about [timer minutes=5]5 minutes[/timer] and then reduce it to low setting and simmer for about [timer minutes=25]25 minutes[/timer] or more until the steam builds up well. Once the rice is ready, turn off the heat.
14 Gently serve the rice in a serving dish and arrange the shrimp all over. Garnish with fresh herbs. Serve this rice with Persian tomato cucumber salad or Persian Yogurt Dip with Shallots, pickles or pickled olives.
ALTERNATIVE METHOD (Cooking Rice and Quinoa Separately)
18 Bring 3/4 cup of water to a rolling boil in a sauce pan. Add 1/8 teaspoon salt and 1/2 tablespoon olive oil. Then add 1/2 cup brown basmati rice, stir and bring it to a boil. Lower the heat, place a lid and allow it to cook until all the water is absorbed for about 30 to 40 minutes.
19 Bring 1 cup of water to a rolling boil in a sauce pan. Add 1/8 teaspoon salt and 1/4 tablespoon olive oil. Then add 1/2 cup quinoa, stir and bring it to a boil. Lower the heat, cover and allow it to cook until all the water is absorbed for about 20 minutes.
20 Bring 3 ½ cups of water and 3/4 tablespoon salt to a boil in a cooking pot. Add the white basmati rice and let it boil at medium high to high heat for 5-6 minutes until the rice grains are soft. Make sure to stir the rice while it is cooking. Drain the rice well in a colander and set aside.
21 Use the cooked rice and quinoa to layer it with the sautéed onion-herbs mixture and complete the process as mentioned above under "Assemble Shrimp and Rice".