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": "88cbbfef19ad4efc9d06a4d65a47ff71",
    "updated": "2025-05-17T21:07:53.273Z",
    "title": "Lamb, Garlic, and Chickpea Pilaf",
    "subtitle": "Qidreh",
    "description": "Qidreh, meaning \"pot\" in Arabic, is a celebrated dish from Hebron. While it is traditionally prepared at home and then cooked in a neighborhood wood-fired oven using a special copper pot, it can be easily made at home using smaller pieces of stewing lamb and cooking it in a cast-iron Dutch oven. The result is a richly flavored rice and meat dish best enjoyed with a side of plain yogurt to balance the flavors.",
    "ingredients": [
      {
        "section": "For the broth (stock)",
        "ingredients": [
          "olive oil",
          "mastic",
          "bay leaves",
          "nine spice mix",
          "turmeric",
          "boneless shoulder of lamb, cut into 5 cm cubes, or bone-in stewing cuts of lamb or beef",
          "whole onion",
          "salt"
        ]
      },
      {
        "section": "For the rice",
        "ingredients": [
          "olive oil",
          "butter",
          "onion, sliced into half-moons",
          "whole cloves garlic",
          "ground cumin",
          "nine spice mix",
          "salt",
          "turmeric",
          "rice (jasmine or grain), washed and drained",
          "can chickpeas, rinsed and drained"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "toasted pine nuts and almonds",
          "plain yogurt"
        ]
      }
    ],
    "instructions": [
      "To prepare the broth (stock), heat the olive oil in a large stockpot until hot but not smoking.",
      "Add the mastic, bay leaves, Nine Spice Mix, and turmeric, stirring until fragrant, about 1 minute.",
      "Add the lamb and sear on all sides for about 3 minutes.",
      "Add the whole onion, tossing to coat it in the spices, then pour in 8 cups (3½ pints/2 liters) of water and add the salt.",
      "Bring to a boil, skimming off any foam that appears on the surface, then reduce the heat and simmer for 60-80 minutes (or 20 minutes in a pressure cooker) until the meat is tender.",
      "Remove from heat, strain the broth, and set the meat aside.",
      "Preheat the oven to 325°F/160°C/Gas Mark 3.",
      "In a cast-iron pot, heat the oil and butter together.",
      "Once the butter has melted, lower the heat, add the onion, and cook for 10-15 minutes, stirring occasionally, until softened and golden. Then add the garlic and sauté for 2-3 minutes.",
      "Sprinkle in the spices and stir for another minute, then add the rice and toss to coat evenly.",
      "Add the chickpeas and mix everything together one final time.",
      "Pour 4 cups (1 liter) of the prepared broth over the rice mixture and increase the heat to high.",
      "Once the broth begins to boil, remove the pot from the heat. Arrange the meat on top of the rice, cover the pot, and place it in the oven for 1 hour, until the rice is fully cooked and the meat has browned nicely.",
      "Remove from the oven and let it sit for 5 minutes before sprinkling with toasted nuts. Serve with fresh yogurt."
    ],
    "notes_ingredients": "",
    "notes_instructions": "For traditional large gatherings, the meat pieces are sometimes removed, the pot inverted onto a large serving platter, and the meat rearranged on top with almonds sprinkled over. For smaller family meals, serving directly from the Dutch oven looks just as appealing."
  }
]