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Bring 3 cups of water to a boil, add the lentils, and simmer for 15 minutes until tender.
Dice or thinly slice the onion, and cook in 2 tablespoons of oil over medium heat until browned, about 10-20 minutes. Turn the heat off and add them to the bowl with the washed currants.
Bring about ⅔ a pot of water to boil. Add 3 tablespoons of salt.
Wash rice 5 times with cold to lukewarm water until the water runs clear.
Add the rice to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing. When al dente, strain and rinse with cold water if salty.
Add 3 tbsp of oil in a pot. Then gently add a third of the drained rice, half of the lentils, half of the currants, and half the onions. Then add another third of the rice, the rest of the lentils, currants, and onions, then the rest of the rice.
Using the back side of a kitchen utensil, make 6 deep holes in the rice, top with the steeped saffron, then put the lid back on. Cook on medium heat, watching it carefully.
When the lid gets foggy (3-5 minutes), pour a little oil over the rice - about 2 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
Cook for 30-45 min from when the oil is poured on top. Fluff the entire rice mixture with a fork to mix it all together and serve.