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

    [
  {
    "recipeCode": "3e68c239518a4655905239e338212347",
    "updated": "2025-05-17T23:54:23.455Z",
    "title": "Zucchini Soba Noodles",
    "subtitle": "Spinach, Wakame, Toasted Almonds",
    "description": "This refreshing dish features cold wilted spinach, zucchini, and tender pieces of sweet wakame seaweed, all nestled in a flavorful, sweet-savory dashi sauce. Rather than a broth that fully covers the ingredients, the sauce provides an intense burst of flavor that lightly coats the noodles and toppings. Using a bunch of mature spinach is preferable to baby spinach from clamshell packs, as the larger leaves and stems create a more pleasing texture when wilted, resembling silky noodles. Toasted almonds add a delightful crunch and should be freshly toasted for the best taste. Beet greens or leaf amaranth work well as alternatives to spinach.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetarian dashi .",
          "mirin",
          "soy sauce",
          "sugar",
          "fine sea salt",
          "zucchini (8 to 10 ounces total).",
          "wakame",
          "big bunch mature spinach (340 to 450 g), well cleaned",
          "dried soba, udon, or somen noodles",
          "sliced almonds, toasted"
        ]
      }
    ],
    "instructions": [
      "Combine the dashi, mirin, soy sauce, sugar, and 3/4 teaspoon of the salt in a saucepan, stirring until the sugar and salt have fully dissolved.",
      "Remove the saucepan from the heat and allow the mixture to cool. Then refrigerate until thoroughly chilled, about 4 hours.",
      "Using a mandoline, julienne the zucchini into long, very thin ribbons. If you don’t have a mandoline, use a vegetable peeler to slice the zucchini into long, thin slabs. Stack these slabs and cut them lengthwise into thin ribbons.",
      "Place the zucchini ribbons in a colander and toss with the remaining 1 teaspoon of salt. Let them drain for 20 minutes, then gently squeeze to remove excess moisture.",
      "Cover the wakame with cold water and let it soak for 5 minutes until rehydrated. Drain and gently squeeze out any excess water. If your wakame is whole rather than prechopped, roughly chop it into bite-sized pieces.",
      "Bring a pot of water to a gentle boil and prepare a bath of ice water.",
      "Add the spinach to the boiling water and cook for 45 seconds to 1 minute, until wilted. Lift the spinach out with a spider skimmer, reserving the cooking water, and immediately plunge it into the ice bath. Once cooled, drain the spinach and squeeze out the remaining water.",
      "Return the pot of water to the heat.",
      "Add the noodles and cook until just tender, usually 4 to 7 minutes, or according to the package instructions. Drain the noodles, rinse under cold running water until cool, and then drain thoroughly again.",
      "Divide the noodles equally among four bowls.",
      "Top each bowl with the salted zucchini ribbons, wakame, and spinach. Sprinkle with the toasted almonds.",
      "Pour ½ cup of the chilled seasoned dashi over the noodles and vegetables in each bowl and serve immediately."
    ],
    "notes_ingredients": "Beet greens and leaf amaranth are excellent substitutes for the spinach in this dish.",
    "notes_instructions": "You can prepare the seasoned dashi several days in advance and store it in an airtight container in the refrigerator."
  }
]