Place the chiles in a bowl with enough boiling water to cover. Let sit for 30 minutes, until chiles are softened.
In a dry skillet, roast the coriander, cumin and caraway until fragrant. Let cool. Using a spice grinder, grind to a powder.
Drain chiles, reserving a little of the liquid.
Using a food processor, mix the garlic, lemon juice and chiles until chopped well. Add mint. cilantro, 3 tablespoons of the chile liquid, salt and spice powder and process for 1 minute. Scrape down the sides of the processor bowl.
While the processor is running, drizzle in the olive oil until you have a thick paste consistency.