This Passover meal truly is different from all others—that is, different from the Ashkenazi-tradition menus many of us grew up with. Instead, it draws its inspiration from the Sephardic traditions of the Middle East and Persia. Though it retains some elements, like matzo ball soup and charoses, the courses are enlivened with flavors like cumin, pomegranate, orange-flower water, and figs. Most Sephardic traditions considered rice (which is kitniyot) kosher for Passover, thus the inclusion of a rice-quinoa pilaf, but if you prefer to avoid the rice you can simply use all quinoa. This menu serves 4 to 6, but you’ll need to double the soup and salad recipes.