Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "144352578d984d02887e7a658d79fa65",
    "updated": "2025-05-17T19:08:50.544Z",
    "title": "Teta Asma's Tabuleh",
    "subtitle": "",
    "description": "This dish's name can be somewhat misleading, as it is not traditional tabuleh. It originates from the stuffing my Teta Asma used for her vegetarian vine leaves. She favored it over the classic tabuleh—which mainly consists of parsley with a small amount of fine bulgur—and I share her preference. While traditional tabuleh maintains its charm, I find myself making this salad more often. The addition of nuts and raisins is my own, so feel free to omit them for a more authentic version.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "coarse bulgur wheat",
          "finely chopped flat-leaf parsley",
          "finely chopped fresh mint",
          "tomatoes, finely diced",
          "shelled pistachios, lightly toasted",
          "coarsely chopped walnuts, lightly toasted",
          "raisins or golden raisins (sultanas).",
          "scallions (spring onions), finely chopped",
          "pomegranate seeds"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "extra virgin olive oil",
          "lemon juice (from about 1 large lemon).",
          "pomegranate molasses",
          "salt",
          "chilli flakes (optional).",
          "black pepper",
          "ground cumin",
          "dried marjoram, rubbed to a powder with your fingers (optional)."
        ]
      }
    ],
    "instructions": [
      "Place the bulgur into a salad bowl and cover with 1½ cups (12 fl oz/350 ml) of very hot or just boiled water.",
      "Stir the mixture, then set it aside until the bulgur absorbs the liquid and cools, approximately 30 minutes.",
      "While waiting, prepare the remaining ingredients and make the dressing by combining all the dressing ingredients in a small bowl and whisking until smooth.",
      "Fluff the bulgur wheat with a fork to separate the grains.",
      "Add the chopped parsley and mint, then toss to mix well.",
      "Incorporate the diced tomatoes and gently toss again.",
      "Drizzle the dressing over the salad, add the nuts and raisins, then give one final toss to mix everything evenly. Scatter with pomegranate seeds, if desired.",
      "Serve the salad immediately or refrigerate until ready to serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]