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Garlic scapes are the twisty green tops of young garlic that would eventually become the flowers if they weren't cut off. They are available for a brief time at spring farmer's markets.
Slice carrots into matchsticks. Place in a pot with water to cover by 2 inches. Add the dried mint. Bring to a boil, boil 3-4 minutes, drain and reserve.
Chop garlic scapes and put with boiled carrots and olive oil in a pan. Add cumin and aleppo pepper and saute 5 minutes. Remove to a bowl and chill.
When cold, toss with 1 tablespoon pomegranate molasses. Arrange on serving plates, scatter scallions on top of each serving, and drizzle with olive oil and remaining pomegranate molasses.
This recipe was provided by The Spice House.