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

    [
  {
    "recipeCode": "484e4da26d5a4038ad80fae3c3c42673",
    "updated": "2025-05-18T18:10:36.468Z",
    "title": "Mujaddara",
    "subtitle": "Hailing from the Levant, Mujaddara is a traditional Middle Eastern dish that exemplifies simplicity and humility in cooking.",
    "description": "Often considered peasant food due to its inexpensive and readily available ingredients, this dish has traversed classes and cultures and has been savored for centuries. Its longevity is a testament to the rich flavors and nutritional value lentils and rice provide. The key to its distinct flavor lies in the caramelized onions that top the hearty base of grains and pulses—a celebration of the unification of sweet and savory.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "brown or green lentils, rinsed",
          "long-grain white rice",
          "onions, thinly sliced",
          "water",
          "olive oil",
          "cumin powder",
          "coriander powder",
          "salt and black pepper to taste",
          "optional: 1/2 teaspoon ground cinnamon or allspice",
          "optional garnish: chopped parsley or cilantro"
        ]
      }
    ],
    "instructions": [
      "In a medium pot, bring lentils and water to a boil. Reduce heat and simmer for about 20 minutes until lentils are par-cooked but not fully tender. Drain and set aside.",
      "While lentils are cooking, heat olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook, stirring frequently, until they turn a deep caramel color, about 20 minutes. Watch carefully to prevent burning and reduce heat if necessary. Remove onions and set aside.",
      "In the same skillet, add the par-cooked lentils, rice, cumin, coriander, cinnamon or allspice (if using), salt, and pepper. Stir to combine the ingredients thoroughly.",
      "Add 2 cups of fresh water to the skillet, bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes.",
      "Fluff the mixture with a fork, then top with the caramelized onions and optional parsley or cilantro before serving."
    ],
    "notes_ingredients": "Gluten-Free: This recipe is naturally gluten-free. Make sure that all spices used are certified gluten-free if there is a severe allergy.\nVegan: The recipe is inherently vegan, making it a fantastic option for those following a plant-based diet.\nLow-Sodium: For a low-sodium diet, use low-sodium lentils if available, skip adding salt, and opt for low-sodium spices.",
    "notes_instructions": "The key to great Mujaddara is in the onions; take your time to caramelize them properly for a rich, deep flavor. Use enough oil to prevent the onions from sticking and burning, as they are a crucial component of the dish's flavor profile.\nSort and rinse the lentils thoroughly before cooking to remove any debris and to achieve a cleaner taste.\nKeep an eye on the rice and lentils as they cook together; you want them tender but not mushy.\nIf available, use a Middle Eastern variety of rice, such as Basmati, for an authentic flavor and texture."
  }
]