Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "24a3a6a195124e279a71b16f91df1e8d",
    "updated": "2025-04-25T19:04:35.315Z",
    "title": "Black Beans with Butternut Squash, Black Rice, and Chimichurri",
    "subtitle": null,
    "description": "This dish is a visual and culinary delight.  The deep, almost purple hue of the black rice complements the rich black beans, vibrant butternut squash, and fresh green chimichurri, creating a harmonious and flavorful experience.",
    "ingredients": [
      {
        "section": "For the Butternut Squash",
        "ingredients": [
          "(2 pound) butternut squash, peeled, seeded, and cut into (12.7 mm) cubes",
          "extra-virgin olive oil",
          "sea salt",
          "ground black pepper, to taste"
        ]
      },
      {
        "section": "For the Black Beans",
        "ingredients": [
          "cooked black beans",
          "vegetable broth or water",
          "red wine vinegar",
          "ground cumin",
          "smoked paprika",
          "sea salt"
        ]
      },
      {
        "section": "For the Chimichurri",
        "ingredients": [
          "garlic",
          "packed fresh cilantro, tender stems included",
          "packed fresh parsley",
          "scallions, roughly chopped",
          "lemon juice",
          "red wine vinegar",
          "sea salt",
          "chili flakes, more or less to taste",
          "extra-virgin olive oil"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "hot, cooked black rice"
        ]
      }
    ],
    "instructions": [
      "Prepare the Butternut Squash: Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast for 25 to 30 minutes, or until tender and slightly browned.",
      "Prepare the Black Beans: Combine all the bean ingredients in a large pot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.",
      "Prepare the Chimichurri: Mince the garlic in a food processor. Add the cilantro, parsley, and scallions, and pulse until chopped.  Then, add the lemon juice, vinegar, salt, and chili flakes; blend. While the processor is running, slowly drizzle in the olive oil. Scrape down the sides and blend again until smooth.",
      "Assemble the Dish:  Distribute the roasted butternut squash, simmered black beans, and cooked black rice among bowls. Top generously with the chimichurri sauce and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD:\nBlack Rice: Can be made up to 2 days ahead.\nChimichurri: Can be stored for up to 3 days. Cover with a thin layer of olive oil to maintain its vibrant green color.\nBlack Beans: Can be made up to 5 days ahead.\nButternut Squash: Can be roasted up to 5 days in advance."
  }
]