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

    [
  {
    "recipeCode": "25d642824ef747ca8afa2cd12f441513",
    "updated": "2025-05-17T19:27:37.403Z",
    "title": "Lentil and Bulgur Pilaf",
    "subtitle": "مجدرة برغل",
    "description": "Although the ingredient list is simple, the combination of toasted onions, bulgur, lentils, and high-quality olive oil creates a truly delightful dish. When served alongside Palestinian Salad and plain yogurt, this meal is both wholesome and nutrient-rich.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole lentils, picked over and rinsed .",
          "olive oil",
          "onions, finely diced",
          "salt",
          "ground cumin",
          "coarse bulgur"
        ]
      },
      {
        "section": "For the crispy onion topping",
        "ingredients": [
          "vegetable oil, for frying",
          "onion, cut into thin half-moons",
          "cornstarch (cornflour)."
        ]
      }
    ],
    "instructions": [
      "Place the lentils and 4 cups (1 liter) of water into a pan and bring to a boil over high heat.",
      "Lower the heat and simmer for 15-30 minutes, or until the lentils are nearly cooked but still firm. Cooking time varies by type, but generally cook the lentils about 5 minutes less than the package suggests.",
      "While the lentils cook, heat the olive oil in a skillet over medium-high heat.",
      "Add the diced onions and sauté for 15-20 minutes, stirring regularly, until they turn a deep golden brown and begin to crisp.",
      "Watch carefully to avoid burning, as the onions can quickly shift from golden brown to burnt. Remove from heat when they reach the desired color.",
      "Cooking the onions to this stage is crucial, as it provides the pilaf with its unique dark color and rich flavor.",
      "Add the onions and their oil to the lentils, then stir in the salt and cumin.",
      "Stir in the bulgur, bring the mixture back to a boil, then lower the heat to the lowest setting. Cover and simmer for 10-15 minutes.",
      "Check the pilaf occasionally; if the bulgur and lentils are not fully cooked but the water has evaporated, add a little water and continue cooking until done.",
      "Once cooked, place a dish towel or paper towels under the lid and let the pilaf rest for 15 minutes before serving.",
      "Meanwhile, prepare the crispy onion topping.",
      "Heat vegetable oil in a small deep skillet.",
      "Toss the sliced onion with the cornstarch until coated evenly.",
      "Fry the onions in the hot oil until they are crisp and a dark golden brown.",
      "Remove the onions with a slotted spoon and drain on paper towels until dry and crispy.",
      "Serve the pilaf topped with the crispy onions."
    ],
    "notes_ingredients": "Brown lentils are traditionally used, but other whole lentil varieties such as green, French green, Puy, or beluga are suitable alternatives.",
    "notes_instructions": null
  }
]