Traditional versus modern Qutab — which wins?

I've now had Qutab prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises saffron in the way Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The aromatic with fresh herbs 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. armudu black tea with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.