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": "327b60d9ec454394925b2968253112e6",
    "updated": "2025-05-06T00:27:20.503Z",
    "title": "Pheasant with Pesto",
    "subtitle": null,
    "description": "Pheasant holds special significance in my wife's Meskwaki tribe, where its feathers are used in traditional regalia. Our daughters have also crafted items using feathers from birds I've prepared. Cooking this bird well is always meaningful. Pesto is a favorite in our household, and the combination of the vibrant pesto sauce with the spiced pheasant creates a dish that is both visually appealing and flavorful.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh basil leaves",
          "pine nuts, toasted",
          "cloves garlic, roughly chopped",
          "plus 30 ml extra-virgin olive oil, divided",
          "grated parmesan cheese",
          "crushed red pepper flakes",
          "kosher salt",
          "freshly ground black pepper",
          "fresh lemon juice",
          "pheasant breasts",
          "jar big moe cason steakhouse rub"
        ]
      }
    ],
    "instructions": [
      "In the bowl of a food processor, combine basil, pine nuts, and garlic and pulse until finely chopped, about 15 to 20 seconds.",
      "With the processor running, gradually add ½ cup olive oil until the mixture is smooth.",
      "Scrape down the sides, then add Parmesan cheese, crushed red pepper flakes, salt, black pepper, and lemon juice.",
      "Process until the pesto is well blended and smooth.",
      "Adjust seasoning to taste.",
      "Preheat a grill to 350°F.",
      "Brush both sides of the pheasant breasts with the remaining 2 tablespoons of olive oil, then coat evenly with the steakhouse rub.",
      "Place the pheasant on the grill, cover, and cook until an instant-read thermometer inserted into the thickest part registers 160°F, about 15 to 20 minutes.",
      "Remove from the grill and allow the meat to rest for 2 to 3 minutes.",
      "Slice the pheasant breasts and serve topped with the pesto sauce."
    ],
    "notes_ingredients": "If pheasant is unavailable, chicken makes a delicious alternative. The pesto can be prepared ahead of time; refrigerate and let it come to room temperature about an hour before serving.",
    "notes_instructions": null
  }
]