Traditional versus modern Plov — which wins?

I've now had Plov prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises quince in the way Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The aromatic with fresh herbs character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a wedding feast context for the traditional version adds meaning that plating alone can't provide. Xirdalan beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.