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": "08f5ee361d9e46598fa518291e3dffe6",
    "updated": "2025-04-23T00:17:11.150Z",
    "title": "Sushi Rice with Hearty Bean Stew",
    "subtitle": "Gluten-Free Option",
    "description": "This recipe combines fluffy sushi rice with a nutritious and flavorful vegetable stew. It's a comforting, protein-packed meal, perfect for a cozy evening.  The stew offers a unique blend of Asian-inspired flavors and is entirely plant-based. You can adjust the rice portion to your preference by doubling the sushi rice recipe.  For those interested in incorporating the soaked mushrooms into the stew, see the ingredient notes.",
    "ingredients": [
      {
        "section": "FOR THE SUSHI RICE",
        "ingredients": [
          "dry sushi rice, thoroughly rinsed until water runs clear and drained",
          "water",
          "fresh lemon juice",
          "toasted sesame oil",
          "sriracha",
          "tamari",
          "agave nectar or brown rice syrup"
        ]
      },
      {
        "section": "FOR THE STEW",
        "ingredients": [
          "toasted sesame oil",
          "minced carrot (about 4 medium carrots)",
          "chopped red onion or minced shallot",
          "grated fresh ginger or ginger powder",
          "garlic, grated or pressed",
          "cooked chickpeas",
          "frozen, shelled edamame",
          "seasoned rice vinegar",
          "tamari",
          "sriracha, or taste",
          "mushroom-soaking broth",
          "vegetable broth",
          "white miso",
          "toasted white sesame seeds"
        ]
      }
    ],
    "instructions": [
      "To prepare the sushi rice: Combine the rice and water in a rice cooker. Cover and cook until the water is absorbed, without lifting the lid.  Alternatively, cook the rice on the stovetop according to package directions.",
      "While the rice cooks, combine the remaining sushi rice ingredients in a large bowl.",
      "Allow the rice to steam for 10 minutes in the rice cooker with the lid closed.",
      "Gently fold the cooked rice into the dressing. Set aside.",
      "To prepare the stew: Heat the oil in a large pot over medium-high heat. Add the carrots, onion, ginger, and garlic.",
      "Reduce heat to medium and cook, stirring frequently, until the vegetables begin to soften, approximately 4 minutes.",
      "Add the chickpeas, edamame, vinegar, tamari, and sriracha. Stir and cook for an additional 4 minutes.",
      "Pour in the vegetable and mushroom broths, and bring to a gentle boil. Cover, reduce heat, and simmer for 10 minutes.",
      "In a small bowl, combine the miso with 3 tablespoons (45 ml) of the broth from the pot, stirring until smooth.",
      "Return the miso mixture to the pot and remove from the heat.",
      "Distribute the rice among 4 to 6 bowls, depending on desired serving size. Top each portion of rice with approximately 1 cup (235 ml) of the stew. Sprinkle each serving with 1 teaspoon of sesame seeds and serve immediately.",
      "If not consuming immediately, store the rice and stew separately in the refrigerator for up to 4 days.",
      "When reheating, avoid boiling. Gently reheat the rice and stew together in a small saucepan over medium heat until warmed through."
    ],
    "notes_ingredients": "To prepare the mushroom-soaking broth: Briefly rinse 0.88 ounce (25 g) dried shiitake mushrooms and place them in a medium bowl. Pour 1 cup (235 ml) of warm vegetable broth over the mushrooms and let them soak for 15 minutes. Gently squeeze the broth from the mushrooms, reserving the liquid.  If desired, chop the mushrooms and add them to the stew along with the broth.",
    "notes_instructions": null
  }
]