Wash the currants, take out the stalks. In a small bowl put some warm water on top and set aside.
Rinse the rice. In a bowl place the rice and cover with boiling water, to get rid of the starch. Set aside for at least half an hour.
Put the olive oil into a non-stick pot. Add the pine nuts and sauté until slightly browned.
Chop well the onions and add to the pine nut. Sauté until onions are translucent.
Then add all the remaining spices, including the currants.
Drain and wash the rice. Add, to the pot and sauté until the rice is also translucent. Then add 1⅓ cups of warm water, stir once. Cook over high heat first and then reduce the heat to minimum. Cook until there is no water left, then close the heat and set aside. The rice must be half cooked at this stage.
Chop the parsley and add to the rice.