Traditional versus modern Dolma — which wins?

I've now had Dolma prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises chess herbs (dill, parsley, tarragon, mint) in the way Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The richly layered character is more pronounced and direct.

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