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

    [
  {
    "recipeCode": "e428b3dafcb949f5a446a870cb0282a8",
    "updated": "2025-04-25T19:28:01.640Z",
    "title": "Saffron, Butternut Squash, and White Bean Stew with Harissa Yogurt",
    "subtitle": "A fragrant and flavorful stew perfect for a comforting meal.",
    "description": "This Moroccan-inspired stew, infused with saffron and orange, brings the vibrant flavors of North Africa to your table. The garlic mellows beautifully during cooking, so don't shy away from the generous amount.  Enjoy it fresh or reheat leftovers for a delicious lunch the next day.",
    "ingredients": [
      {
        "section": "For the Saffron, Butternut Squash, and White Bean Stew",
        "ingredients": [
          "extra-virgin olive oil",
          "butternut squash, cut in (304.8 mm) cubes",
          "onions, halved, sliced into thin ribbons",
          "sea salt",
          "ground black pepper, to taste",
          "dried thyme",
          "ground cumin",
          "saffron",
          "garlic, minced",
          "orange juice",
          "(28 ounce) can whole or diced tomatoes",
          "cooked white kidney beans or white navy beans (great northern beans)",
          "water or vegetable broth",
          "kale, cored and cut into ribbons"
        ]
      },
      {
        "section": "For the Harissa Yogurt",
        "ingredients": [
          "whole milk plain yogurt, preferably greek",
          "harissa paste"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "toasted pine nuts or slivered toasted almonds"
        ]
      }
    ],
    "instructions": [
      "Prepare the Saffron, Butternut Squash, and White Bean Stew: Heat the olive oil in a large pot or Dutch oven over medium heat.",
      "Add the butternut squash, onions, salt, pepper, thyme, cumin, and saffron to the pot.",
      "Sauté the vegetables for 15 minutes, or until tender.",
      "Add the minced garlic and cook for another minute.",
      "Incorporate the orange juice, canned tomatoes, cooked white beans, and water or vegetable broth.",
      "Gently break down the tomatoes using a wooden spoon.",
      "Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.",
      "Prepare the Harissa Yogurt: In a small bowl, combine the harissa paste and yogurt.",
      "Refrigerate the yogurt mixture until ready to serve.",
      "To serve: Add the kale to the stew and cook until wilted.",
      "Ladle the stew into bowls, top with a dollop of harissa yogurt, and garnish with toasted pine nuts or almonds."
    ],
    "notes_ingredients": "",
    "notes_instructions": "MAKE AHEAD: Harissa Yogurt can be made up to 1 week in advance. Saffron, Butternut Squash, and White Bean Stew can be stored in the refrigerator for up to 1 week or frozen for up to 2 months."
  }
]