0.) Boil 6 cups of water. Peel the orange(s). Slice the peel into slivers about 3cm long and 0.03cm wide. When the water is boiling, put the peel slivers in the boiling water and cook over medium-high heat for 8 minutes. Then, rinse the orange slivers once in cold water and drain. 1.) Meanwhile boil lentils in water (3 parts water for every 1 part of lentils) and 1/2 tsp. salt for 15 minutes over high heat. Drain. 2.) Heat the oil in a frying pan until very hot. Add the cumin, cinnamon, and cardamon and cook for 20 seconds until aromatic. Have a lid handy to catch the flying cumin seeds. 3.) Add the thinly sliced onion and fry for 15 minutes, until golden brown. Transfer onions and spices to a deeper, thick pot. Add rice, currants, dates, orange rind slivers, sugar, 2 tsp. salt, pepper and water (3 cups of water per every 2 cups of rice). Bring to a boil. Cover and simmer over medium for 20 minutes until water absorbed. 4.) Add lentils to rice and fluff. Drizzle a little oil at the bottom of the pot. Cover and cook for 5 minutes longer (avoiding burning), then remove from heat and let stand for 10 minutes without uncovering. 5.) Serve with green salad.