Traditional versus modern Ash Reshteh — which wins?

I've now had Ash Reshteh prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises saffron in the way Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The subtly bitter and complex character is more pronounced and direct.

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