Traditional versus modern Mirza Ghasemi — which wins?

I've now had Mirza Ghasemi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fenugreek in the way the sofreh spread on the floor is the traditional Iranian dining setting. The rich and saffron-gilded character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Tehran restaurant 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.