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": "10844d7811074b58b5156445c76abb60",
    "updated": "2025-05-17T09:06:49.526Z",
    "title": "Basic Omani Stock",
    "subtitle": null,
    "description": "This homemade Omani-spiced stock is easy to prepare and adds a rich depth of flavor to dishes such as Lawati Lamb and Dumpling Stew, or any broth-based soup, from French onion to split pea.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "cinnamon stick",
          "cumin seeds",
          "coriander seeds",
          "whole black peppercorns",
          "kosher salt",
          "yellow or red onions, halved",
          "garlic, smashed",
          "thin slices fresh ginger, peeled and bruised",
          "beef or lamb bones"
        ]
      },
      {
        "section": "For LIMOO OMANI (Dried Black Limes)",
        "ingredients": [
          "salt",
          "limes, preferably thin-skinned mexican variety"
        ]
      }
    ],
    "instructions": [
      "In a large dry stockpot, toast the cardamom pods, cloves, cinnamon stick, cumin and coriander seeds, and peppercorns over medium heat until fragrant, about 1 to 2 minutes.",
      "Add 8 cups of water and the salt, increase the heat to high, and bring to a boil.",
      "Add the onions, garlic, and ginger, and boil for 5 minutes.",
      "Add the meat bones and bring to a boil again; reduce heat to medium-low or low and simmer with the lid partially off for 2 hours.",
      "Remove the bones using a slotted spoon, strain the liquid through a sieve or cheesecloth, and discard the solids.",
      "Store the broth in the refrigerator and use within 2 to 3 days, or freeze for up to 6 months.",
      "To prepare the dried black limes, bring 4 cups of water and the salt to a boil in a medium saucepan over high heat.",
      "Add the limes to the boiling water and blanch them for 3 to 5 minutes until they lighten slightly in color and the lime aroma becomes noticeable.",
      "Prepare an ice bath.",
      "Remove the limes with a slotted spoon or strainer and place them in the ice bath to cool completely, about 5 to 10 minutes.",
      "Dry the limes thoroughly with a towel, then allow them to air-dry in a dry, well-ventilated area for 1 to 12 weeks, depending on the humidity where you live.",
      "Alternatively, you can wash limes and leave them in your fruit bowl instead of the vegetable crisper; over time, unused limes will naturally turn into black limes.",
      "The drying time varies by climate—for example, in Oman, limes may harden after a week and be ready within two weeks, while in damp climates, such as New York in fall and winter, the process can take several months.",
      "This simple 'leave-and-wait' method is a practical way to prevent unused limes from going to waste."
    ],
    "notes_ingredients": null,
    "notes_instructions": "When stored in the refrigerator, the stock should be used within 2 to 3 days. It can be kept in the freezer for up to 6 months.\nOnce fully dried, the limes can be stored for up to 2 years."
  }
]