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": "379c912b28d243a7ab0f7738ac192df7",
    "updated": "2025-05-11T05:08:53.198Z",
    "title": "Lamb Biryani",
    "subtitle": null,
    "description": "Biryani is a rich, intricate, colorful, and highly aromatic dish traditionally prepared for special occasions. It combines bold spices and fresh herbs with perfectly cooked, fragrant, fluffy basmati rice and tender, spiced lamb on the bone.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "saffron threads",
          "milk",
          "ghee",
          "fresh coriander leaves, finely chopped",
          "fresh mint leaves, finely chopped",
          "green bullet chillies, halved",
          "red pepper, cut into 1cm dice",
          "green pepper, cut into 1cm dice",
          "water",
          "pomegranate seeds, to garnish"
        ]
      },
      {
        "section": "RICE",
        "ingredients": [
          "basmati rice",
          "water",
          "oil",
          "salt",
          "bay leaves",
          "cinnamon sticks"
        ]
      },
      {
        "section": "LAMB MASALA",
        "ingredients": [
          "mixed lamb shoulder and leg chunks",
          "plain yogurt",
          "chilli paste",
          "ginger paste",
          "garlic paste",
          "serving of meat biryani masala",
          "finely chopped fresh mint",
          "finely chopped fresh coriander",
          "oil, plus extra for deep-frying",
          "onions, finely sliced",
          "ghee",
          "salt",
          "lemon juice",
          "water"
        ]
      },
      {
        "section": "WHOLE SPICES",
        "ingredients": [
          "cumin seeds",
          "cinnamon sticks",
          "bay leaves",
          "black peppercorns",
          "cardamom pods",
          "cloves",
          "star anise"
        ]
      }
    ],
    "instructions": [
      "Begin by marinating the lamb. In a bowl, combine the lamb with yogurt (to tenderize), chilli paste, ginger paste, garlic paste, Biryani Masala spices, and fresh mint and coriander. Cover and refrigerate for about 1 hour to allow the flavors to fully penetrate the meat.",
      "Heat oil for deep-frying in a large saucepan over medium-high heat until it reaches 180°C. Fry the sliced onions until they turn golden brown, taking care not to burn them. Drain on paper towels and set aside.",
      "Rinse the rice under cold running water in a sieve until the water runs clear, then soak it in cold water for 30 minutes. This step reduces cooking time and helps the rice cook evenly.",
      "Bring water to a boil in a large pot, then add oil, salt, bay leaves, and cinnamon sticks. Add the rice and cook uncovered for 8-10 minutes until it is about 70-75% cooked—soft on the outside but still firm inside as the rice will continue cooking later. Drain in a colander, rinse under cold water to stop cooking, then drain thoroughly. Spread the rice out on a large plate to cool completely, keeping the grains separate and preventing mushiness.",
      "To prepare the lamb masala, heat ghee in a large saucepan over low heat. Add the whole spices and gently infuse for about 30 seconds. Add the marinated lamb, stir, and increase heat to medium. Cover and cook for 30 minutes, stirring occasionally to prevent sticking and burning. If using a pressure cooker, cooking time will be reduced by half. The lamb will release liquid as it cooks. Once the liquid has evaporated, add salt, lemon juice, water, and half of the fried onions, reserving the remainder for garnish. Stir and cook on low heat for another 15 minutes until the lamb is tender, the onions soften, and the sauce thickens.",
      "Place the saffron threads in a small frying pan over very low heat and warm gently, taking care not to burn them. When they become slightly crisp, crush them with the back of a spoon and mix into the milk.",
      "Grease the bottom of a wide saucepan with ghee. Layer half the rice evenly over the base, then spread the lamb masala on top. Sprinkle with some of the remaining fried onions, chopped coriander and mint, and halved bullet chillies. Add the remaining rice on top in an even layer. Drizzle the saffron-infused milk over the rice to lend aroma and color. Finally, scatter the diced red and green peppers, remaining chopped herbs, and the rest of the fried onions.",
      "Create small holes in the rice to allow steam to escape and pour the water into these holes. Dot the top with the remaining ghee for added flavor. Cover the saucepan tightly to trap steam and cook over low heat for 20 minutes. The steaming will finish cooking the rice and make it fluffy. Serve on a large platter garnished with pomegranate seeds for a colorful touch."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For an enhanced aroma, you can add a splash of rosewater to the rice alongside the saffron-infused milk."
  }
]