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": "aa608861ec6647208e645ad1adba1bdb",
    "updated": "2025-05-17T11:02:16.434Z",
    "title": "Omani Lamb Biryani",
    "subtitle": "(Layered Lamb and Yogurt Masala Rice)",
    "description": "Omani lamb biryani is a beloved dish often enjoyed at restaurants. Brought to Oman by the large South Asian community, this layered combination of spiced meat and basmati rice takes on a unique local character with a mild, yogurt-enriched spice mix infused with saffron-scented rose water. The dish can be prepared with either boneless lamb or chicken, although Omanis typically enjoy the rice topped with bone-in meat pieces.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, divided",
          "red onions, diced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "plum tomatoes, cored and minced",
          "ground cumin",
          "ground coriander",
          "ground ginger",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom",
          "red pepper flakes",
          "ground cloves",
          "ground nutmeg",
          "full-fat plain yogurt (preferably greek).",
          "dried lime, cut in half",
          "lamb (bone-in or boneless; if using boneless, cut into (38.1 mm) pieces; if using bone-in, use 2.5 pounds).",
          "beef bouillon cubes",
          "whole cardamom pods",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon sticks",
          "kosher salt",
          "saffron, soaked in 1 tablespoon rose water"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and cover with water.",
      "Swirl the rice gently with your hand to rinse, then drain.",
      "Repeat washing several times until the water runs clear.",
      "Soak the rice in clean water for 30 minutes.",
      "Drain the rice thoroughly.",
      "In a large Dutch oven or heavy pot, melt 2 tablespoons of ghee over medium-high heat and sauté the onions until they turn golden brown, about 10 to 13 minutes.",
      "Add the garlic and fresh ginger, stir and cook for 1 minute, then stir in the tomatoes, cumin, coriander, ground ginger, ground cinnamon, black pepper, ground cardamom, red pepper flakes, ground cloves, and nutmeg.",
      "Cook, stirring frequently to avoid burning, until the tomatoes begin to soften and break down, about 3 to 5 minutes.",
      "Add 1 cup of water, yogurt, dried lime, lamb, and bouillon cubes, then bring to a boil.",
      "Lower the heat to medium, cover partially, and cook, stirring occasionally, for 1½ hours.",
      "Remove the lid; if there is excess liquid (the sauce should be thick but not watery), raise the heat and cook uncovered on high for another 5 to 10 minutes to reduce the sauce slightly.",
      "Meanwhile, place the drained rice, cardamom pods, whole cloves, black peppercorns, cinnamon sticks, and salt in a large pot with 9 cups of water and bring to a boil over high heat.",
      "Boil the rice for 7 minutes, or until it is three-quarters cooked.",
      "Remove from heat, drain the rice in a large colander, rinse quickly with water, and drain again.",
      "Melt the remaining 1 tablespoon of ghee in a large Dutch oven or stockpot over low heat.",
      "Layer half of the partially cooked rice into the pot, spreading evenly to cover the bottom.",
      "Spread all the lamb mixture over the rice. If using bone-in lamb, carve the meat off the bones before layering.",
      "Top with the remaining rice.",
      "Drizzle the saffron and rose water mixture evenly over the top layer of rice.",
      "Cover tightly with a lid and cook on the lowest heat possible for about 25 minutes, or until the rice is fully cooked.",
      "When ready to serve, gently stir to slightly mix and distribute the sauce, pulling some lamb pieces to the top for presentation.",
      "Adjust seasoning with salt to taste and serve with yogurt or chutney."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]