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.
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