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": "a244cf5da7014d9ea9768e96397fe365",
    "updated": "2025-05-11T06:38:23.229Z",
    "title": "Beef Kheema Pilau",
    "subtitle": null,
    "description": "As a busy parent, I understand how challenging life can be. If you want a hearty, flavorful, and aromatic meal but have limited time, this one-pot dish is ideal, especially during Ramadan when your schedule is full. Rice is a staple in our home—it's delicious, satisfying, and simple to prepare. In any pilau, spices are essential; here, the inviting aroma and taste come from whole spices such as cumin, coriander, and garam masala. This pilau is excellent for hosting guests—its enticing fragrance will warmly welcome them. Serve alongside Sweet Yogurt Lassi and Classic Kachumbar Salad for a complete meal.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "basmati rice",
          "oil",
          "onion, finely chopped",
          "chilli paste",
          "ginger paste",
          "garlic paste",
          "beef mince",
          "ground cumin",
          "ground coriander",
          "chilli powder",
          "ground black pepper",
          "garam masala",
          "water",
          "salt"
        ]
      },
      {
        "section": "WHOLE SPICES",
        "ingredients": [
          "cumin seeds",
          "cinnamon sticks",
          "bay leaves",
          "cardamom pods",
          "black peppercorns",
          "cloves",
          "star anise"
        ]
      },
      {
        "section": "GARNISH",
        "ingredients": [
          "finely chopped fresh coriander",
          "lemon wedges"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice thoroughly under cold running water in a sieve until the water runs clear, then soak it in a bowl of cold water for 30 minutes. This step helps reduce the cooking time and promotes even cooking.",
      "Warm the oil in a large saucepan over medium heat, add the whole spices, and fry them for about 30-40 seconds until they begin to sizzle.",
      "Add the onion and cook gently until it becomes very soft, deeply browned, and richly flavored. Take your time with this step, as the color of the onion affects the final appearance of the dish. Proper browning gives the rice a beige-brown hue.",
      "Pour in 3-4 tablespoons of water, then simmer for 1-2 minutes to further soften the onion and release a warm brown color.",
      "Stir in the chilli paste, ginger paste, and garlic paste, cooking over low heat for about 1 minute to remove any raw flavors.",
      "Add the beef mince, breaking up any lumps as you stir. The meat will change from pink to brown and start releasing moisture. Cook over medium heat for 20 minutes until most of the liquid evaporates.",
      "Next, add the ground cumin, coriander, chilli powder, black pepper, and garam masala. Stir and cook for 1-2 minutes so the spices fully blend with the mince.",
      "Incorporate the soaked rice into the pan, mixing it with the meat mixture. Pour in the water, season with salt, and stir. Partially cover the saucepan with a lid (not fully closed to prevent boiling over). Cook over medium heat for 15 minutes until the water has almost completely absorbed. Give it a gentle stir, being careful not to disturb the rice grains too much.",
      "Cover the pan fully with the lid and cook on low heat for another 15 minutes. The steam will complete cooking the rice and help it fluff up.",
      "Transfer the pilau to a large serving platter and garnish with chopped fresh coriander and lemon wedges."
    ],
    "notes_ingredients": "If desired, you can add garden peas to this pilau for an extra pop of color, sweetness, and texture. Add them when you incorporate the rice.",
    "notes_instructions": null
  }
]