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": "4d07d6075dd046a1a4d644e3ffc8c709",
    "updated": "2025-05-17T19:56:27.999Z",
    "title": "Spiced Lamb and Rice Pilaf",
    "subtitle": "حشوه (Hashweh)",
    "description": "Known as hashweh (stuffing), this flavorful dish is enjoyable on its own or served alongside shredded chicken or lamb for special celebrations. The aromatic spices, tender rice, savory meat, and crunchy nuts create a harmonious blend often accompanied by plain yogurt or a simple cabbage and tomato salad.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter",
          "olive oil",
          "nine spice mix",
          "ground (minced) lamb or beef",
          "jasmine (or any medium grain) rice, washed, soaked for 15 minutes, and drained",
          "chicken, beef, or lamb broth (stock).",
          "toasted pine nuts",
          "toasted almonds",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the butter and olive oil over high heat in a heavy Dutch oven or nonstick pan.",
      "When the butter begins to sizzle, add the spice mix and sauté for about 1 minute until fragrant.",
      "Add the meat and cook for 10-15 minutes until browned.",
      "If the meat releases liquid, continue cooking until the liquid evaporates and the meat starts to brown again.",
      "Add the drained rice and toss to combine with the meat, ensuring it is coated in the oil.",
      "Pour in the broth and bring the mixture to a boil.",
      "Once boiling, reduce the heat to low, cover the pan, and simmer until the rice is fully cooked, about 15-20 minutes.",
      "Monitor the rice occasionally; if the liquid evaporates before the rice is tender, gradually add more water and continue cooking.",
      "Aim for rice that is tender but not overcooked or sticky.",
      "To test, you should be able to easily stir the rice with a spoon when removing it from the heat.",
      "When the rice is nearly done, adjust the seasoning according to the saltiness of your broth.",
      "Stir in the toasted pine nuts, then remove the pan from heat and let it rest, covered, for 10 minutes before serving.",
      "Before serving, fluff the rice with a large fork, transfer to a serving platter, and top with the toasted almonds."
    ],
    "notes_ingredients": "Ground (minced) beef or lamb can be used, though diced meat is preferred. Any cut is acceptable, but flank (beef) or a hind leg cut (lamb) is recommended. Freezing the meat until nearly frozen makes it easier to dice into small cubes.",
    "notes_instructions": null
  }
]