Step 1Prepare the seasoned currants first, so they'll have a chance to marinate. In a small glass or ceramic bowl, mix the currants with the one-fourth cup oil, vinegar, thyme and garlic. Season with about one-eighth teaspoon coarsely ground black pepper. Let stand at least 4 hours before serving. (Makes about 1 cup.)
Step 2To prepare the rice, heat 2 tablespoons of oil in a medium saucepan and cook the onion on medium heat until golden, stirring occasionally. Add the rice and cook until the grains are coated in oil, about 1 to 2 minutes.
Step 3Pour in the boiling water. Season with the cinnamon, salt and remaining black pepper and bring to a boil. Cover and simmer over low heat for 15 to 20 minutes, or until the water is absorbed. Remove from heat and let the rice sit undisturbed for 10 minutes.
Step 4In a small pan, heat the remaining tablespoon of oil and cook the pine nuts until golden. Using a fork, stir the pine nuts, mint and parsley into the rice. Transfer to a serving bowl or platter and garnish with 3 to 4 tablespoons seasoned currants.