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": "d07f76cc6fd744ceb9d684c6a0eb7757",
    "updated": "2025-05-17T08:33:58.320Z",
    "title": "Curried Bulgur Pilaf",
    "subtitle": "Körili Bulgur Pilavı",
    "description": "In Van, prepared curry powder, influenced by Iranian cuisine, is sometimes added to the seven-spice mix used to flavor köfte and other meat dishes. In this recipe, it combines with the nutty flavor of bulgur and the subtle acidity of tomatoes to create a unique pilaf that pairs well with simple meat dishes like Hakkâri-style pot-roasted chicken and onions or roasted vegetables. Leftovers are excellent served as a base for fried eggs with a sprinkle of extra spice mix on top.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter or olive oil",
          "onion, minced (about 60 ml).",
          "fine sea salt",
          "spice mix from the bread baker's lamb and tomato curry",
          "plum tomatoes, peeled if desired and diced (about 180 ml) or canned tomatoes, drained and diced",
          "coarse bulgur",
          "hot water"
        ]
      }
    ],
    "instructions": [
      "1. Melt the butter or heat the oil in a 2- or 3-quart saucepan over medium heat. Add the minced onion, sprinkle with salt, and sauté until the onion starts to soften, about 4 to 5 minutes. Add the spice mix and cook, stirring, until fragrant, about 1 to 2 minutes. Add the tomatoes and cook until they begin to soften, about 2 to 4 minutes.",
      "2. Stir in the bulgur to coat the grains with the vegetables and spices. Pour in the hot water, bring to a boil, and stir. Cover the pan, lower the heat to the lowest setting, and simmer until the bulgur is tender and the liquid is absorbed, approximately 20 minutes. If the bulgur is not fully tender but the liquid has evaporated, sprinkle 2 more tablespoons of water over it, cover, and cook for a few more minutes.",
      "3. Remove the pan from the heat and gently fluff the bulgur with a fork. Cover with a clean dish towel, replace the lid, and let it rest for 10 minutes.",
      "4. Serve warm."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]