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": "cb36058a44e846ee9fdf12cc27c44d4f",
    "updated": "2025-05-17T11:24:59.874Z",
    "title": "Harees (Savory Wheat Porridge)",
    "subtitle": null,
    "description": "This savory porridge, cherished across the Gulf region, can be prepared using chicken or lamb. If using lamb, a longer cooking time is required to allow the meat to fully soften and blend with the wheat berries. This simple dish is considered comfort food in the Arabian Gulf and is especially popular during Ramadan. Traditionally, it is seasoned with black pepper and cinnamon, but variations exist, such as in the mountain villages of Jabal Akhdar where ground ginger and red pepper flakes are added. We enjoy ours garnished with crispy fried onions and drizzled with either traditional Omani Oil or Muscat celebrity chef Issa Al Lamki's special cardamom-infused ghee. Be sure to use pearled harees (shelled white wheat berries) for this recipe, as unpearled wheat will not soften properly.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "shelled/pearled whole white wheat berries",
          "bone-in chicken, such as thighs or breasts, skin removed",
          "kosher salt",
          "ground black pepper",
          "cinnamon sticks",
          "vegetable oil",
          "red onions, halved and thinly sliced",
          "omani oil, ghee, or butter, for serving",
          "ground cardamom (optional), for serving"
        ]
      }
    ],
    "instructions": [
      "Soak the wheat berries in a bowl of water overnight. Drain before using.",
      "In a large Dutch oven or pot, bring 10 cups of water to a boil. Add the chicken and cook until fully cooked and the stock is flavorful, about 45 minutes. Remove the chicken and set aside.",
      "Add the drained wheat berries to the stock, ensuring the liquid level is 2 to 3 inches above the berries. Add up to 1 cup of water if needed. Stir in the salt, pepper, and cinnamon sticks. Bring to a boil over high heat.",
      "While the wheat berries heat, shred the chicken, discarding any fat and bones. Add the shredded chicken back into the pot. Once boiling, reduce the heat to low, cover, and cook for 3 hours, stirring frequently. About 1½ hours in, add 1 cup of hot water or more if needed to prevent sticking. After about an hour, the wheat berries will begin to thicken, and the chicken will soften into fine threads. When finished, the wheat berries should be fully cooked with no chewiness, the chicken thoroughly shredded, and the consistency thick like porridge.",
      "To prepare the frizzled onions, heat the vegetable oil in a small skillet over medium to medium-high heat. Fry the onions in batches, if necessary, until deep golden brown, about 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels.",
      "Remove the cinnamon sticks from the pot. Use a sturdy wooden spoon to whip and mash the harees for texture, or blend with an immersion blender until smooth, according to preference.",
      "To make cardamom-infused ghee, melt the plain ghee in a small skillet over medium-low heat. Stir in the ground cardamom and let it infuse until fragrant, about 2 minutes. Remove from heat.",
      "Serve the harees drizzled with Omani Oil or the cardamom ghee and topped with the crispy fried onions."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]