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

    [
  {
    "recipeCode": "6904612a8e6e41dba3708a01a30e4ded",
    "updated": "2025-05-17T20:30:51.086Z",
    "title": "Freekeh Pilaf with Lamb and Pine Nuts",
    "subtitle": "فریکه مفلفله",
    "description": "The unique smokiness of freekeh sets it apart from other grains. When combined with the richness of butter and olive oil, sautéed onions, and warm spices, it creates a delightful flavor that excites the palate. This dish presents beautifully on a platter, garnished with toasted pine nuts and tender lamb, making it an excellent choice for gatherings. Lamb cutlets, chicken legs, or a whole chicken can also be used as alternatives.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter",
          "olive oil",
          "onions, finely diced",
          "salt",
          "nine spice mix",
          "ground cumin",
          "freekeh",
          "chicken broth (stock), homemade or store-bought"
        ]
      },
      {
        "section": "For the lamb and pine nut topping",
        "ingredients": [
          "toasted pine nuts",
          "olive oil",
          "lamb leg meat or beef sirloin/fillet, cut into 1 cm cubes",
          "nine spice mix",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the butter and olive oil in a large pan over medium heat until hot but not smoking.",
      "Add the onions, salt, and spices. Reduce the heat and cook, stirring occasionally, for 6-8 minutes until the onions soften and begin to brown.",
      "Stir in the freekeh with a wooden spoon until it is fully coated with the onion and spices.",
      "Continue cooking, stirring occasionally, until the freekeh is lightly toasted and releases its nutty aroma, about 6-8 minutes more.",
      "Pour in the broth, stir once more, and bring to a boil.",
      "Lower the heat, cover the pan, and simmer gently over low heat for 35-45 minutes.",
      "Check the freekeh occasionally, stirring well to prevent sticking, and add water if needed.",
      "Taste and adjust the seasoning depending on the broth used. If the freekeh is too firm, add more water and cook slowly until fully tender.",
      "Aim for a texture similar to cooked pearl barley — neither too soft nor hard.",
      "Once cooked, remove from heat and let it rest for up to 15 minutes before serving.",
      "While the freekeh simmers, fry the pine nuts; then drain and set aside.",
      "Heat the olive oil in the same pan over high heat until hot but not smoking.",
      "Add the meat, season with the spice mix and salt, and cook, stirring frequently, for 10-15 minutes until the liquid evaporates and the meat begins to brown.",
      "Remove from heat and cover the pan until ready to serve.",
      "To serve, transfer the freekeh to a large platter and fluff with a fork.",
      "Top with the cooked meat and toasted pine nuts and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Variation: Instead of fried meat, try topping the freekeh with roasted lamb cutlets (2-4 per person), roasted chicken pieces (1 leg or 1 breast per person), or simply shredded chicken."
  }
]