1. Cook lentils in salted water about 10 min and rinse 2. Boil orange zests in water for 5 minutes to remive bitterness and then drain 3. Saute onions, turmeric, salt and pepper until onions are golden 3. Add lentils, currants and orange zest to onion mixture and continue to saute for 2 min 4. Add ground saffron in a cup of boiling chicken broth and 1/3 cup of oil and then add to lentil organe sauce 5. Boil water in a 5-Qrt pot with 2 table spoon of salt (yes, the water needs to be salty but the end product won’t) 6. Rinse the rice and then add to boiling and salted water and let it boil for 5-10 min until aldante and then drain rice in colander 7. Add one table spoon of oil to your pot and arrange your sliced potatoes with a pinch of salt at the end 8. Add a spatula of rice to the pot over potatoes followed by a spatula of the lentil orange sauce and repeat until all ingredients are finished 9. Cover and cook the rice for 5 min over medum high heat 10. Add the remaining chicken stock and oil and reduce the heat to medium low and cook for 50-60 minutes.