Traditional versus modern Tahdig — which wins?

I've now had Tahdig 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 rich and saffron-gilded 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. doogh yoghurt drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.