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": "9be67c6310f84b0ba6f3939af9fb84c2",
    "updated": "2025-05-17T21:36:09.608Z",
    "title": "Cumin and Scallion Potato Salad",
    "subtitle": "سلطة بطاطا",
    "description": "This classic Palestinian picnic salad is perfect to enjoy at the beach, in the mountains, or simply at home. It's ideal for making ahead and easy to carry, with flavors that truly stand out. Don't limit this salad to picnics—it also pairs exceptionally well with grilled meats. The addition of fried cumin seeds adds a crunchy warmth, enhancing the overall taste and giving the salad a distinctive kick.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "non-waxy potatoes such as russet, idaho, king edward, or maris piper",
          "salt",
          "scallions (spring onions), white and green parts finely sliced"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "olive oil",
          "lemon juice",
          "ground cumin",
          "salt",
          "black pepper",
          "cumin seeds"
        ]
      }
    ],
    "instructions": [
      "Cut the potatoes into 1-inch (2.5 cm) cubes and place them in a large pan.",
      "Cover generously with cold water and add the salt.",
      "Bring to a boil, then lower the heat and simmer for 10-20 minutes—check the potatoes every minute or two with the tip of a sharp knife and remove them from heat once they are nearly cooked but still slightly firm.",
      "The cooking time will vary depending on the potatoes, pan, and heat, so frequent testing is important.",
      "Avoid overcooking to prevent the potatoes from becoming mushy.",
      "Meanwhile, make the dressing by mixing 4 tablespoons of olive oil with the lemon juice, ground cumin, salt, and black pepper until well combined.",
      "Set the dressing aside until the potatoes are ready.",
      "Drain the cooked potatoes and transfer them to a large bowl.",
      "Add the sliced scallions, then gently toss with the dressing to combine.",
      "Taste and adjust the lemon, salt, and cumin levels as preferred before transferring to a serving bowl or platter.",
      "Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat.",
      "Add the cumin seeds and fry for 1-2 minutes until fragrant.",
      "Pour the toasted cumin seeds and oil over the potato salad.",
      "Serve the salad warm, at room temperature, or chilled.",
      "Leftovers can be stored in the refrigerator for up to 3 days."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Although potato salads often use waxy potatoes to prevent them from breaking apart, many prefer starchy or all-purpose varieties because they absorb more flavor. The key is to keep the potatoes slightly firm and avoid overcooking; this way, you achieve the best texture and taste."
  }
]