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": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]