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

    [
  {
    "recipeCode": "1dcad48161d9461c881a2bf0b0cc95ba",
    "updated": "2025-04-24T07:17:56.390Z",
    "title": "Quinoa Salad with Dried Persian Lime",
    "subtitle": null,
    "description": "Dried Persian limes offer a distinct tangy flavor and aromatic essence, making them a wonderful addition to various dishes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sweet potatoes (about (340.194 g) each)",
          "olive oil",
          "salt and black pepper",
          "mixed basmati and wild rice",
          "quinoa",
          "garlic cloves, thinly sliced",
          "shredded sage leaves",
          "roughly chopped oregano",
          "ground dried persian lime",
          "shredded mint",
          "green onions (green parts only), thinly sliced, plus extra to finish",
          "lemon juice",
          "feta, crumbled"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Peel the sweet potatoes and dice them into approximately 1-inch cubes.",
      "Arrange the sweet potato cubes on a parchment-lined baking pan. Drizzle with half of the olive oil and season with salt and pepper.",
      "Roast for 20 to 25 minutes, until tender.",
      "While the sweet potatoes roast, prepare the basmati and wild rice blend according to package directions. Drain once cooked.",
      "In a separate pot, add the quinoa to a generous amount of boiling water and simmer for 9 minutes. Drain thoroughly using a fine-mesh sieve.",
      "Once the quinoa is drained and still warm, combine it with the cooked rice in a large mixing bowl.",
      "Heat the remaining olive oil in a small frying pan. Add the thinly sliced garlic and sauté for about 30 seconds, until lightly golden.",
      "Add the shredded sage and chopped oregano to the pan with the garlic. Stir continuously while frying for approximately one minute, ensuring that the herbs and garlic do not burn.",
      "Pour the garlic-herb mixture from the frying pan over the rice and quinoa.",
      "Add the roasted sweet potatoes and any remaining oil from the baking pan to the bowl.",
      "Incorporate the ground dried Persian lime, mint, sliced green onions, lemon juice, and crumbled feta cheese. Season with salt and pepper.",
      "Gently toss all ingredients together, taking care not to crush the sweet potatoes or feta.",
      "Taste and adjust seasoning as needed.",
      "Serve the salad warm or at room temperature, garnished with fresh green onions."
    ],
    "notes_ingredients": "Using freshly ground dried limes offers a more intense flavor compared to pre-ground powder. Dried limes can often be found in Middle Eastern and North African grocery stores.",
    "notes_instructions": null
  }
]