Prepare the lentils Start by bringing 3 cups of water to a boil. Add the lentils, and simmer for 15 minutes until tender. Fry the onions While the lentils are simmering, dice or thinly slice the onion and cook it in 2 tablespoons of oil over medium heat. Cook the onions beyond the point where they turn translucent, you want to see them turn brown. This usually takes a good 10 to 20 minutes.
Turn the heat off, and add the cooked onions to the bowl with the washed currants.
Wash rice then add it to boiling water and gently stir. Bring the water back up to a boil without the lid. When the rice is al dente, strain it out.
First, add 3 tbsp of oil to the bottom of a medium/ medium-large pot. Then gently add a third of the drained rice, half of the lentils, half of the currants, and half of the onions.
Next, 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 rice with steeped saffron, then put the lid back on.
Cook rice over medium heat, watching the dish carefully. When the lid gets foggy (about 3-5 minutes), pour a little oil over the rice, about 2 tbsp. **See my recipe for this kitchen towel hack
Continue to cook the Adas Polo for 30-45 min from when the oil is poured on top. Fluff the entire rice mixture with a fork to mix it.