Traditional versus modern Ghormeh Sabzi — which wins?

I've now had Ghormeh Sabzi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried limes in the way the sofreh spread on the floor is the traditional Iranian dining setting. The fragrant and aromatic character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Persian New Year nowruz celebration 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.