Traditional versus modern Kabuli Pulao — which wins?

I've now had Kabuli Pulao prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises saffron in the way Afghan hospitality tradition demands feeding guests regardless of the host's circumstances. The aromatic with cardamom and saffron character is more pronounced and direct.

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