Traditional versus modern Baghali Polo — which wins?

I've now had Baghali Polo prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises pomegranate molasses in the way Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The sweet-sour with pomegranate character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a traditional Iranian home dinner context for the traditional version adds meaning that plating alone can't provide. fresh pomegranate juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.