Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "78de8edaf2104359b19aac6ab415ab00",
    "updated": "2025-05-18T00:52:07.916Z",
    "title": "Black Rice Burrito Bowl",
    "subtitle": "Beans, Purple Cabbage, Avocado, Pumpkin Seeds",
    "description": "A vibrant combination of marinated black beans, creamy avocado, sweet mango, fresh herbs, tangy pickled onions, and toasted pepitas (pumpkin seeds) creates a flavorful and colorful dish. Black rice, sometimes called \"forbidden rice,\" is an unpolished variety with a distinctive purple hue and a chewy texture similar to brown rice, offering many of its health benefits.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "black rice",
          "water, plus more for soaking the rice",
          "cumin seeds",
          "cooked black or pinto beans (or one 425 g can, rinsed).",
          "serrano chilies, seeded and finely diced",
          "olive oil",
          "juice of 2 limes (about 45 ml), plus lime wedges for serving",
          "chili powder",
          "fine sea salt",
          "raw pumpkin seeds",
          "avocado, diced",
          "mango, diced",
          "shredded purple cabbage",
          "pickled red onions",
          "crumbled mild white cheese, such as cotija or queso fresco, feta, or ricotta salata (optional).",
          "loosely packed fresh cilantro leaves and tender stems",
          "loosely packed fresh oregano leaves",
          "pico de gallo (store-bought or homemade), for serving"
        ]
      },
      {
        "section": "Pico de gallo",
        "ingredients": [
          "ripe tomatoes",
          "small or white onion, diced",
          "serrano chili, seeded if desired, finely diced",
          "coarsely chopped fresh cilantro",
          "lime juice",
          "fine sea salt"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a medium bowl, cover with about 3 inches of water, and soak for 2 to 12 hours.",
      "Rinse the rice, then transfer it to a saucepan and cover with plenty of cold water.",
      "Bring the water to a boil over high heat.",
      "Cook the rice for 15 to 25 minutes, until tender.",
      "Drain the rice through a sieve, then return it to the pot and keep covered until ready to serve.",
      "If you choose not to soak the rice, cook it for an additional 5 to 10 minutes.",
      "Meanwhile, heat a small skillet over medium heat.",
      "Add the cumin seeds and toast for 45 to 90 seconds, until fragrant.",
      "Coarsely grind the toasted cumin seeds using a mortar and pestle or spice mill.",
      "In a mixing bowl, combine the beans, ground cumin, serrano chilies, olive oil, lime juice, chili powder, and salt.",
      "Let this mixture rest as the rice cooks.",
      "Return the skillet to medium heat and add the pumpkin seeds.",
      "Toast the seeds for 3 to 5 minutes, swirling the pan frequently, until they turn pale brown and begin to pop.",
      "Transfer the toasted seeds to a plate or bowl.",
      "To assemble, divide the rice evenly among four bowls.",
      "Spoon the bean mixture over the rice in each bowl.",
      "Top with diced avocado, mango, shredded cabbage, pickled onions, toasted pumpkin seeds, cheese if using, cilantro, and oregano.",
      "Serve with lime wedges and pico de gallo on the side.",
      "For the pico de gallo, core the tomatoes and cut them into quarters, then slice each quarter in half.",
      "Carefully remove and discard the seeds.",
      "Finely dice the tomatoes.",
      "In a medium bowl, combine the diced tomatoes, onion, serrano chili, cilantro, lime juice, and salt.",
      "Taste and adjust by adding more lime juice, salt, or chili if desired."
    ],
    "notes_ingredients": "Pepitas, like other nuts and seeds, lose their flavor over time, so it's best to toast them just before serving.",
    "notes_instructions": "Pico de gallo should not be watery. Removing the seeds from the tomatoes helps reduce excess liquid, but some will accumulate as it rests. Drain off most of the liquid before serving. Fresh salsas like this are best enjoyed within one to two days of preparation."
  }
]