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": "5510498693c542f1947c6417676b3873",
    "updated": "2025-05-18T00:18:15.543Z",
    "title": "Spring Bibimbap",
    "subtitle": "Kimchi, Swiss Chard, Quick-Pickled Vegetables",
    "description": "Kimchi is enjoyable year-round, but it is especially satisfying in spring. This recipe showcases kimchi alongside assorted quick-pickled vegetables, resulting in a vibrant, tangy bowl. Pickling the chard stems adds a celery-like crunch, and using rainbow chard brings a colorful touch. Both the pickled elements and sautéed chard can be prepared ahead of time or saved as flavorful leftovers.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "swiss chard (1 to 1½ pounds).",
          "big kirby cucumber or half of a conventional cucumber",
          "carrot, peeled",
          "radishes",
          "sugar",
          "plus 1 pinch of fine sea salt",
          "rice vinegar",
          "neutral-tasting oil",
          "toasted sesame oil",
          "toasted or black sesame seeds",
          "cooked white or brown rice, or mixed grains , freshly cooked if skipping the rice-crisping step",
          "two (50.8 mm) squares toasted nori",
          "chopped napa cabbage or bok choy kimchi, preferably homemade",
          "avocado, peeled and sliced",
          "gochujang sauce or sriracha, for serving"
        ]
      }
    ],
    "instructions": [
      "Trim the stems from the Swiss chard. Cut or tear the leaves into bite-sized pieces and set aside. Reserve half of the stems for another use or discard them. Slice the remaining stems into 2-inch lengths and then cut into halves, quarters, or eighths to create uniform matchsticks. Transfer them to a medium bowl.",
      "Slice the cucumber into ½-inch-thick rounds, stack them, and then cut into matchsticks. Slice the carrot into thin rounds, less than ¼ inch thick. Slice the radishes into the thinnest possible rounds. Add all the vegetables to the bowl with the chard stems. Toss with the sugar and ¾ teaspoon of salt and let stand while you prepare the rest of the meal. Just before serving, rinse and drain the vegetables, pat them dry with a clean towel, and toss with the rice vinegar.",
      "Meanwhile, heat a skillet over medium heat and add 1 tablespoon of neutral-tasting oil. Using tongs, add the Swiss chard leaves in batches, adding more as each batch cooks down. Sprinkle a generous pinch of salt and cook, stirring frequently, for 3 to 5 minutes until the leaves are wilted and the pan is mostly dry. Remove from the heat and push the greens to one side of the pan with a spatula. While holding the chard in place and gently squeezing, tilt the pan over the sink and pour off any excess liquid. (Alternatively, use a colander if preferred.) Transfer the chard to a bowl and stir in 1 teaspoon sesame oil and the sesame seeds. Wipe out the skillet.",
      "To prepare crispy-base bibimbap rice (optional): Just before serving, heat the remaining 1 tablespoon neutral oil and 1 teaspoon sesame oil in a wide skillet over medium heat. Press the rice into the skillet to form a thick cake. Cook without stirring for 4 to 5 minutes until a golden crust forms on the bottom.",
      "Briefly wave the nori squares over a gas burner flame until the corners curl and they crisp up, or roast them under a broiler, turning occasionally. Slice into thin strips with a chef’s knife or crumble with your fingers.",
      "To serve, use a spatula to divide the rice among four bowls, ensuring each portion includes some of the crispy crust. Top with Swiss chard, kimchi, and avocado. Use a slotted spoon to add the pickled vegetables. Garnish with nori and serve immediately, passing the Gochujang Sauce or sriracha at the table."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Allow the toppings to come to room temperature before serving to prevent the bowl from cooling down too much when ingredients are mixed together."
  }
]