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": "d53207efbb96419ba7e4f484b3c239c4",
    "updated": "2025-04-24T08:37:42.200Z",
    "title": "Freekeh Pilaf",
    "subtitle": null,
    "description": "Green, semi-mature grains offer a unique grassy flavor and enhanced nutritional value compared to their dried counterparts.  Freekeh, a Middle Eastern staple made from young, green durum wheat, is a prime example.  Its distinctive smoky aroma comes from burning the wheat head to remove the chaff. While freekeh is the ideal choice, bulgur wheat can be substituted. If using bulgur, decrease the cooking time by 10 minutes and allow it to rest after cooking.  A rich, flavorful stock, ideally a concentrated vegetable stock, is key to this dish's success.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "onions, thinly sliced",
          "butter",
          "olive oil, plus extra to finish",
          "freekeh (or bulgur wheat)",
          "ground cinnamon",
          "ground allspice",
          "good-quality reduced vegetable stock",
          "salt and black pepper",
          "greek yogurt",
          "lemon juice",
          "garlic clove, crushed",
          "finely chopped parsley, plus extra to garnish",
          "finely chopped mint",
          "finely chopped cilantro",
          "pine nuts, toasted and roughly broken"
        ]
      }
    ],
    "instructions": [
      "In a large, heavy pot, sauté the onions with butter and olive oil over medium heat for 15-20 minutes, stirring occasionally, until softened and browned.",
      "Soak the freekeh in cold water for 5 minutes.",
      "Drain the freekeh in a sieve and rinse thoroughly under cold running water.",
      "Drain the freekeh well.",
      "Add the drained freekeh, spices, vegetable stock, salt, and pepper to the pot with the onions.",
      "Stir the mixture well.",
      "Bring the mixture to a boil, then cover, reduce the heat to low, and simmer for 15 minutes.",
      "Remove the pot from the heat and let it sit, covered, for 5 minutes.",
      "Uncover the pot and allow the pilaf to cool slightly for another 5 minutes.",
      "Meanwhile, combine the yogurt, lemon juice, garlic, and salt in a small bowl.",
      "Gently stir the herbs into the warm (not hot) pilaf.",
      "Taste and adjust the seasoning as needed.",
      "Spoon the pilaf onto serving plates and top each serving with a generous dollop of the yogurt mixture.",
      "Garnish with sprinkled pine nuts and parsley, and drizzle with olive oil."
    ],
    "notes_ingredients": "If substituting freekeh with bulgur, reduce the cooking time by 10 minutes.",
    "notes_instructions": null
  }
]