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.