1. In a medium saucepan, cook the jasmine rice according to package directions.

2. While the rice cooks, heat the olive oil in a large skillet over medium heat.

3. Add the onion and cook until softened, about 5 minutes.

4. Add the garlic, cumin, cinnamon, turmeric, and saffron and cook for 1 minute more.

5. Stir in the ground lamb and cook until browned, about 5 minutes.

6. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the lamb is cooked through and the liquid has been absorbed.

7. Fluff the rice with a fork and stir in the chopped mint.

8. Serve the lamb mixture over the rice.

9. Enjoy!