3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
4 pitted prunes, cut into 1/2-inch dice
1/2 teaspoon finely grated orange zest
Salt and freshly ground pepper
2 tablespoons coarsely chopped dill
1 tablespoon fresh lemon juice
In a medium saucepan, combine the water with the salt and bay leaf and bring to a boil. Add the rice, cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Discard the bay leaf.
Meanwhile, heat the oil in a large, deep skillet. Add the onion, almonds, pistachios, coriander and turmeric and cook over moderate heat until the onion is softened, about 4 minutes. Add the shrimp, prunes and orange zest and season with salt and pepper. Cook, stirring, until the shrimp are opaque, about 3 minutes. Add the rice and cook, stirring, to heat through. Add the dill and lemon juice and season with salt and pepper. Spoon onto plates and serve.