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": "df3955cc26fc4e8db5d354ae1faac393",
    "updated": "2025-05-17T22:41:20.730Z",
    "title": "Lentil and Rice Pilaf",
    "subtitle": "مجدرة رز",
    "description": "Rice and lentils are staple ingredients in many cultures. This dish, combining both, is a fundamental pantry meal in Palestine, as its ingredients are typically available. Despite its simplicity and being sometimes regarded as a \"humble\" dish due to the absence of meat, the blend of rice and lentils with crispy onions and spices creates an exceptionally flavorful meal. It closely resembles the bulgur version, though the onions here are not fried to as deep a brown color.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole lentils, picked over and rinsed",
          "rice, soaked for 15 minutes and drained",
          "salt",
          "ground cumin",
          "nine spice mix (optional).",
          "olive oil",
          "onions, finely diced"
        ]
      },
      {
        "section": "For the crispy onion topping",
        "ingredients": [
          "vegetable oil, for frying",
          "onion, cut into thin half-moons",
          "cornstarch (cornflour)."
        ]
      }
    ],
    "instructions": [
      "Place the lentils in a pan with 6 cups (48 fl oz/1.5 liters) of water. Bring to a boil over high heat.",
      "Lower the heat, cover the pan, and simmer for 15 to 30 minutes, until the lentils are nearly tender but still slightly firm. Cooking time varies depending on the lentil variety, but generally, cook about 5 minutes less than the package recommends.",
      "Stir in the rice, 1 teaspoon of salt, and the spices with the lentils.",
      "Return to a boil, then reduce heat and simmer until the rice is fully cooked. If the water evaporates before the rice is done, add a little more gradually. If the rice cooks but water remains, remove the lid and continue cooking until all water is absorbed and the rice becomes fluffy.",
      "While the rice cooks, heat the olive oil in a skillet over medium-high heat. Add the diced onions and remaining salt, sautéing for 12 to 15 minutes with frequent stirring until golden brown and just beginning to crisp at the edges.",
      "When the rice is ready, pour the onions and their oil over the rice and lentils. Gently stir, then cover with a lid lined underneath with a dish towel or paper towels. Remove from heat and let sit for at least 10 minutes to allow the flavors to meld.",
      "Meanwhile, prepare the crispy onion topping by heating vegetable oil in a small, deep skillet until hot. Toss the onion slices with cornstarch until evenly coated. Fry in the hot oil until crisp and a dark golden brown, paying close attention to avoid burning. Remove with a slotted spoon and drain on paper towels until dry and crisp.",
      "Serve the pilaf topped with the crispy onion garnish."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]