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": "e624858973a44866b226380c75dfe80c",
    "updated": "2025-05-17T22:52:11.958Z",
    "title": "Vermicelli Rice",
    "subtitle": "رز بشعريه",
    "description": "In Palestinian cuisine, many stews and casseroles are traditionally served with vermicelli rice. Contrary to the old belief that using vermicelli indicated poor cooking skills as it prevented rice grains from clumping, the reality is that this method enhances both flavor and richness. The ratio of rice to vermicelli noodles can be adjusted according to preference; typically, I use one part vermicelli to four parts rice, but this can be doubled or halved easily. The technique I use for cooking the rice, learned during my time in France, involves a steaming process that simplifies preparation and results in perfectly cooked, fluffy rice every time.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rice (jasmine or short grain).",
          "olive oil",
          "butter or ghee",
          "vermicelli noodles, broken into 5 cm lengths",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice under running water until the water runs clear.",
      "Soak the rice for 15-30 minutes, then drain and set aside.",
      "In a pan over medium heat, melt the olive oil and butter or ghee. Add the vermicelli noodles and stir continuously until they turn a golden brown color, about 5 minutes.",
      "Add the drained rice to the pan and toss to coat it completely in the oil.",
      "Pour 2½ cups (18 fl oz/550 ml) of water into the pan, add the salt, and bring to a boil.",
      "Let it boil for 2-3 minutes, then stir once more. Cover the pan tightly with a dish towel and lid, then remove it from the heat.",
      "Allow the rice to steam undisturbed for 10-15 minutes.",
      "Remove the lid, fluff the rice gently with a fork, and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Variation: Historically, rice was less common in Palestine, so many people served bulgur alongside stews. This is an equally tasty alternative and simpler to prepare. Use the same amount of coarse bulgur in place of the rice (no soaking or rinsing needed) and add it directly to the fried vermicelli noodles. Bulgur requires more water than rice, so instead of using the steaming method, add 4 cups (1 liter) of water and salt, then bring to a boil. Reduce the heat and simmer. After 3-5 minutes, check if the water has fully evaporated but the grains remain firm; add more water as needed and continue cooking until tender. The amount of water varies depending on the grain and heat intensity; typically, 5-6 cups (1.25-1.5 liters) are needed. Cook until the grains are fluffy and tender, which usually takes 15-20 minutes."
  }
]