Respan Dataset Explorer

Из всех задач выше, порекомендуй оптимальный рефрижератор, отечественный, грузопоъемность, количество паллетомест

Спасибо за предоставленные данные и запрос на рекомендации по оптимальному отечественному рефрижератору для перевозки соковой продукции по указанным маршрутам и объёмам.

---

## Анализ исходных данных по грузу и маршрутам

| Груз (кг) | Перевозки            | Количество рейсов | Города               | Особенности              |
|-----------|-----------------------|-------------------|----------------------|-------------------------|
| 2160      | Малотоннажный          | 1                 | Саратов              | Перевозка соков, рефрижератор |
| 3240 / 6480 | Больший вес, 2 рейса    | 2                 | Саратов              | Рефрижератор ГАЗель Next, 2 рейса для 6480 кг |
| 2880      | Один рейс              | 1                 | Ижевск               | Груз немного превышает ГАЗель Next |
| 3600      | Один рейс              | 1                 | Нижний Новгород      | Вес превышает ГАЗель Next, нужна большая грузоподъёмность |
| 5760      | Один или два рейса     | 1 или 2           | Нижний Новгород      | Требуется рефрижератор от 5 тонн или 2 рейса на 3 т |

---

## Основные требования к транспорту

- Груз: соковая продукция (пластиковые бутылки, картонные упаковки)  
- Температурный режим: +2…+8 °C (рефрижератор)  
- Вес грузов: от 2 до 6 тонн (максимум)  
- Количество паллет: около 10-16 (ориентировочно при стандартном европалете 1200x800 мм и размещении в кузове)  
- Важно оптимизировать число рейсов и использовать отечественные модели

---

## Рекомендация по отечественным рефрижераторам

### 1. Оптимальный вариант — **ГАЗon NEXT фургон с рефрижератором**

- **Грузоподъёмность:** 4,5–5 тонн  
- **Объём кузова:** около 18–20 куб. м  
- **Кол-во паллет:** 10-12 европаллет (в зависимости от конфигурации)  
- **Длина кузова:** ~4,2–4,5 метра  
- **Температурный режим:** поддержка необходимого режима, устанавливается на заводе / после установки спецоборудования  
- **Преимущества:**  
  - Отечественное производство (ГАЗ) — доступность запчастей и сервис  
  - Подходит для грузов от 2 до 5 тонн — покрывает почти все ваши задачи одним рейсом  
  - В городе выгоднее, чем несколько рейсов \- экономия времени и стоимости

---

### 2. При необходимости большего объема и грузоподъёмности — **КАМАЗ 4308 с рефрижератором**

- **Грузоподъёмность:** около 6–7 тонн  
- **Объём кузова:** до 24–26 куб. м  
- **Кол-во паллет:** 14-16 европалет (зависит от длины и ширины кузова)  
- **Длина кузова:** 5,5–6 метров  
- **Преимущества:**  
  - Подходит для самых больших грузов (например, 5,7 тонн и более)  
  - Российское производство, широкий сервис на территории РФ  
  - Лучше подходит для маршрутов с большими объёмами груза и дальними рейсами

---

### 3. Нейтральный вариант — **ГАЗель NEXT Рефрижератор**

- **Грузоподъёмность:** до 1,5-2 тонн  
- **Объём кузова:** около 6-8 куб. м  
- **Кол-во паллет:** 3-4 европалеты  
- **Подходит для:** малотоннажных грузов (~2 тонны и менее), небольших рейсов по городу или для одного клиента с малым объёмом по маршрутам Саратов, Ижевск

---

## Итоговая рекомендация

| Город / Заказ                | Оптимальный автомобиль    | Грузоподъёмность | Паллетомест | Примечание                          |
|-----------------------------|--------------------------|------------------|-------------|-----------------------------------|
| Саратов, 2160 кг            | ГАЗель NEXT (рефрижератор) | ~1,5-2 т         | 3-4         | Подходит для малотоннажных рейсов |
| Саратов, 3240-6480 кг       | ГАЗon NEXT фургон с рефрижератором | 4,5-5 т          | 10-12       | Для 2 рейсов или одного крупного  |
| Ижевск, 2880 кг             | ГАЗon NEXT фургон         | 4,5-5 т          | 10-12       | Оптимальный для 1 рейса            |
| Нижний Новгород, 3600-5760 кг | ГАЗon NEXT фургон / КАМАЗ 4308 | 5-7 т            | 10-16       | КАМАЗ при больших объёмах груза    |

---

## Резюме

- **Для грузов до 2 тонн (примерно 3-4 паллеты)** отлично подходит ГАЗель NEXT, экономичный и манёвренный вариант для города.  
- **Для грузов от 2 до 5 тонн (около 10 паллет)** наиболее сбалансирован ГАЗon NEXT с рефрижератором — отечественный, современный, обеспечивает нужный температурный режим, позволяет выполнить перевозку за один рейс.  
- **Для грузов свыше 5 тонн или большого объёма** лучше использовать КАМАЗ 4308 с рефрижератором, особенно если требуется перевозка большого объёма паллет или дальние рейсы.

---

Если нужны рекомендации по конкретным моделям, поставщикам или помощь с выбором оборудования под ваши задачи — готов помочь!

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

    [
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Poisson poêlé style Salalah avec riz)",
    "subtitle": null,
    "description": "Une distinction importante que les Omanais font lors de la cuisson du riz est de savoir si la protéine est cuite sur, dans, ou sous le riz. Dans ce plat classique du sud d’Oman, de la province de Dhofar, de gros steaks de sériole, thon ou espadon sont poêlés avant d'être cuits dans le riz avec des clous de girofle, des bâtons de cannelle et des grains de poivre noir. Le poisson, le riz et les épices cuisent à la vapeur ensemble, infusant chaque grain d'une saveur subtile et profondément satisfaisante. Cette recette s'inspire d'un favori familial de Said Abdullah Al Hashli, dont la tante est fière de préparer le meilleur à Salalah. Elle se sert délicieusement accompagnée d’un chutney au yaourt, noix de coco et menthe.",
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "riz basmati",
          "ghee, plus un peu pour le service",
          "oignons jaunes, hachés finement",
          "ail, haché finement",
          "morceau de gingembre frais, pelé et finement haché",
          "sel kasher, plus un peu pour assaisonner le poisson",
          "gousses de cardamome entières, légèrement écrasées",
          "clous de girofle entiers",
          "grains de poivre noir entiers",
          "bâton de cannelle",
          "steaks de thon, espadon ou sériole, sans peau ni arêtes, coupés en morceaux épais (50,8 mm)",
          "poivre noir moulu",
          "huile végétale"
        ]
      }
    ],
    "instructions": [
      "Placez le riz dans un bol et remplissez-le d'eau. Remuez à la main pour rincer, puis égouttez. Répétez plusieurs fois jusqu'à ce que l'eau soit claire. Couvrez le riz d'eau propre et laissez tremper 30 minutes. Égouttez.",
      "Chauffez le ghee dans une cocotte moyenne ou une casserole à feu moyen-vif et faites revenir les oignons jusqu'à ce qu'ils commencent à brunir, environ 8 à 10 minutes.",
      "Ajoutez l'ail et le gingembre, puis faites cuire 3 minutes.",
      "Ajoutez ensuite 4½ tasses d'eau, le sel, les gousses de cardamome, les clous de girofle, les grains de poivre et le bâton de cannelle. Augmentez le feu et portez à ébullition pendant 15 minutes.",
      "Pendant ce temps, assaisonnez le poisson avec un peu de sel et de poivre noir moulu. Chauffez l'huile végétale dans un wok ou une poêle à feu vif et faites frire le poisson jusqu'à ce qu'il soit juste doré, 4 à 5 minutes (le poisson est frit pour la saveur et la couleur, il n'a pas besoin d'être complètement cuit).",
      "Ajoutez le poisson dans la casserole, remuez, puis ajoutez le riz égoutté. Portez à ébullition rapide, puis baissez à feu moyen-doux et faites cuire à couvert jusqu'à ce que le riz soit cuit, environ 8 à 9 minutes (vérifiez après 7 minutes).",
      "Retirez les épices entières à l’aide d’une écumoire, si désiré, et aérez le riz avec une fourchette. Terminez par un peu de ghee, sel et poivre noir. Servez avec le chutney au yaourt, noix de coco et menthe."
    ],
    "notes_ingredients": "Chutney au yaourt, noix de coco et menthe, pour servir (optionnel)",
    "notes_instructions": null
  }
]
```

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

    [
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "赛亚迪亚（萨拉拉风味米饭煎鱼）",
    "subtitle": null,
    "description": "阿曼人在烹饪米饭时，一个主要的区别是蛋白质是在米饭上、米饭中还是米饭下烹调。在多法省这道经典的阿曼南部菜肴中，厚切的鲣鱼、金枪鱼或剑鱼排先用平底锅煎至金黄，然后与丁香、肉桂棒和黑胡椒粒一同炖煮于米饭中。鱼、米饭和香料一起蒸煮，使每一粒米都浸染上细腻且深邃的风味。此食谱灵感来源于赛义德·阿卜杜拉·阿尔·哈希利家族的最爱，他的阿姨引以为傲的是萨拉拉地区最美味的做法。此菜搭配椰子薄荷酸奶酸辣酱非常美味。",
    "ingredients": [
      {
        "section": "食材",
        "ingredients": [
          "巴斯马蒂米",
          "酥油，另备适量用于上桌时",
          "黄洋葱，切碎",
          "大蒜，切碎",
          "新鲜姜一块，去皮并切细末",
          "犹太盐，另备适量用于鱼的调味",
          "整荳蔻荚，轻轻压碎",
          "整丁香",
          "整黑胡椒粒",
          "肉桂棒",
          "金枪鱼、剑鱼或鲣鱼排，去皮去骨，切成厚约50.8毫米的块",
          "磨碎黑胡椒粉",
          "植物油"
        ]
      }
    ],
    "instructions": [
      "将米放入碗中，加水，用手搅拌清洗，然后沥干。重复数次，直至水清澈。用干净的水盖过米，浸泡30分钟。沥干。",
      "在中等大小的荷兰锅或锅中，用中高火加热酥油，炒洋葱至开始变棕色，约8至10分钟。",
      "加入大蒜和姜，煮3分钟。",
      "然后加入4½杯水、盐、荳蔻荚、丁香、胡椒粒和肉桂棒。调高火力煮沸15分钟。",
      "同时，用少量盐和黑胡椒粉给鱼调味。高火加热炒锅或煎锅中的植物油，煎鱼至微金黄，约4至5分钟（鱼是为了风味和色泽煎，不必完全熟透）。",
      "将鱼加入锅中，搅拌后加入沥干的米饭。快速煮沸，然后调至中小火，盖锅煮至米饭熟透，约8至9分钟（7分钟后检查）。",
      "如果需要，用漏勺取出整香料，用叉子松散米饭。加入少许酥油、盐和黑胡椒调味。搭配椰子薄荷酸奶酸辣酱食用。"
    ],
    "notes_ingredients": "椰子薄荷酸奶酸辣酱，搭配食用（可选）",
    "notes_instructions": null
  }
]
```

     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": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Peixe Selado ao Estilo Salalah com Arroz)",
    "subtitle": null,
    "description": "Uma distinção importante que os omanitas fazem ao cozinhar arroz é se a proteína é cozida sobre, dentro ou sob o arroz. Neste prato clássico do sul de Omã, da província de Dhofar, bifes grossos de peixe-rei, atum ou espadarte são fritos na frigideira antes de serem cozidos no arroz com cravos, paus de canela e grãos de pimenta preta. O peixe, o arroz e as especiarias cozinham juntos no vapor, impregnando cada grão com um sabor sutil e profundamente satisfatório. Esta receita é inspirada no prato favorito da família de Said Abdullah Al Hashli, cuja tia se orgulha de preparar o melhor em Salalah. É delicioso servido com Chutney de Iogurte de Coco e Hortelã.",
    "ingredients": [
      {
        "section": "Para a receita",
        "ingredients": [
          "arroz basmati",
          "ghee, mais um pouco para servir",
          "cebolas amarelas, picadas",
          "alho, picado",
          "pedaço de gengibre fresco, descascado e finamente picado",
          "sal kosher, mais um pouco para temperar o peixe",
          "vagens inteiras de cardamomo, levemente amassadas",
          "cravos inteiros",
          "grãos inteiros de pimenta preta",
          "pau de canela",
          "bifes de atum, espadarte ou peixe-rei, sem pele e sem espinhas, cortados em pedaços grossos (50,8 mm)",
          "pimenta preta moída",
          "óleo vegetal"
        ]
      }
    ],
    "instructions": [
      "Coloque o arroz em uma tigela e encha com água. Mexa com a mão para enxaguar e escorra. Repita mais algumas vezes, até a água ficar clara. Cubra o arroz com água limpa e deixe de molho por 30 minutos. Escorra.",
      "Aqueça o ghee em uma panela média tipo Dutch oven ou panela em fogo médio-alto e refogue as cebolas até começarem a dourar, cerca de 8 a 10 minutos.",
      "Adicione o alho e o gengibre e cozinhe por 3 minutos.",
      "Depois adicione 4½ xícaras de água, o sal, as vagens de cardamomo, os cravos, os grãos de pimenta e o pau de canela. Aumente o fogo para alto e deixe ferver por 15 minutos.",
      "Enquanto isso, tempere o peixe com um pouco de sal e pimenta preta moída. Aqueça o óleo vegetal em um wok ou frigideira em fogo alto e frite o peixe até dourar, de 4 a 5 minutos (o peixe é frito para dar sabor e cor e não precisa estar totalmente cozido).",
      "Adicione o peixe à panela, mexa e coloque o arroz escorrido. Deixe ferver rapidamente, depois reduza o fogo para médio-baixo e cozinhe, tampado, até o arroz estar cozido, cerca de 8 a 9 minutos (verifique após 7 minutos).",
      "Retire as especiarias inteiras com uma escumadeira, se desejar, e solte o arroz com um garfo. Finalize com um pouco de ghee, sal e pimenta preta. Sirva com Chutney de Iogurte de Coco e Hortelã."
    ],
    "notes_ingredients": "Chutney de Iogurte de Coco e Hortelã para acompanhar (opcional)",
    "notes_instructions": null
  }
]
```

     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": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Pescado a la sartén al estilo Salalah con arroz)",
    "subtitle": null,
    "description": "Una distinción importante que hacen los omaníes al cocinar arroz es si la proteína se cocina encima, dentro o debajo del arroz. En este plato clásico del sur de Omán, de la provincia de Dhofar, filetes gruesos de pez rey, atún o pez espada se fríen en sartén antes de cocinarse con arroz junto con clavos, ramas de canela y granos de pimienta negra. El pescado, el arroz y las especias se cocinan al vapor juntos, infundiendo cada grano con un sabor sutil y profundamente satisfactorio. Esta receta está inspirada en un favorito familiar de Said Abdullah Al Hashli, cuya tía se enorgullece de preparar la mejor versión en Salalah. Es delicioso servido con Chutney de Yogur, Coco y Menta.",
    "ingredients": [
      {
        "section": "Para la receta",
        "ingredients": [
          "arroz basmati",
          "ghee, más extra para servir",
          "cebollas amarillas, picadas finamente",
          "ajo, picado finamente",
          "trozo de jengibre fresco, pelado y picado finamente",
          "sal kosher, más extra para sazonar el pescado",
          "vainas enteras de cardamomo, ligeramente machacadas",
          "clavos enteros",
          "granos enteros de pimienta negra",
          "rama de canela",
          "filetes de atún, pez espada o pez rey, sin piel ni huesos, cortados en piezas gruesas (50,8 mm)",
          "pimienta negra molida",
          "aceite vegetal"
        ]
      }
    ],
    "instructions": [
      "Coloca el arroz en un bol y cúbrelo con agua. Remueve con la mano para enjuagar, luego escurre. Repite varias veces, hasta que el agua esté clara. Cubre el arroz con agua limpia y déjalo en remojo durante 30 minutos. Escurre.",
      "Calienta el ghee en una olla mediana tipo Dutch oven o cacerola a fuego medio-alto y sofríe las cebollas hasta que comiencen a dorarse, alrededor de 8 a 10 minutos.",
      "Agrega el ajo y el jengibre y cocina durante 3 minutos.",
      "Añade entonces 4½ tazas de agua, la sal, las vainas de cardamomo, los clavos, los granos de pimienta y la rama de canela. Sube el fuego a alto y hierve por 15 minutos.",
      "Mientras tanto, sazona el pescado con un poco de sal y pimienta negra molida. Calienta el aceite vegetal en un wok o sartén a fuego alto y fríe el pescado hasta que esté ligeramente dorado, 4 a 5 minutos (el pescado se fríe para dar sabor y color, no necesita estar completamente cocido).",
      "Agrega el pescado a la olla, mezcla y añade el arroz escurrido. Lleva a ebullición rápida, luego baja el fuego a medio-bajo y cocina tapado hasta que el arroz esté cocido, unos 8 a 9 minutos (revisa a los 7 minutos).",
      "Retira las especias enteras con una espumadera, si lo deseas, y esponja el arroz con un tenedor. Termina con un poco de ghee, sal y pimienta negra. Sirve con Chutney de Yogur, Coco y Menta."
    ],
    "notes_ingredients": "Chutney de Yogur, Coco y Menta, para servir (opcional)",
    "notes_instructions": null
  }
]
```

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

    [
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Pesce saltato in padella con riso in stile Salalah)",
    "subtitle": null,
    "description": "Una distinzione importante che gli omaniti fanno quando cucinano il riso è se la proteina sia cucinata sopra, dentro o sotto il riso. In questo classico piatto del sud dell'Oman, dalla provincia di Dhofar, tranci spessi di ricciola, tonno o pesce spada vengono saltati in padella prima di essere cotti nel riso con chiodi di garofano, bastoncini di cannella e grani di pepe nero. Il pesce, il riso e le spezie cuociono a vapore insieme, infondendo ogni chicco con un sapore delicato e profondamente soddisfacente. Questa ricetta si ispira a un preferito di famiglia di Said Abdullah Al Hashli, la cui zia si vanta di preparare il migliore a Salalah. È deliziosa servita con Chutney di yogurt al cocco e menta.",
    "ingredients": [
      {
        "section": "Per la ricetta",
        "ingredients": [
          "riso basmati",
          "ghee, più altro per servire",
          "cipolle gialle, tritate finemente",
          "aglio, tritato finemente",
          "pezzo di zenzero fresco, pelato e tritato finemente",
          "sale kosher, più altro per condire il pesce",
          "baccelli interi di cardamomo, leggermente schiacciati",
          "chiodi di garofano interi",
          "grani di pepe nero interi",
          "bastoncino di cannella",
          "tranci di tonno, pesce spada o ricciola, senza pelle e lische, tagliati in pezzi spessi (50,8 mm)",
          "pepe nero macinato",
          "olio vegetale"
        ]
      }
    ],
    "instructions": [
      "Metti il riso in una ciotola e riempila d'acqua. Muovi con la mano per sciacquare, quindi scola. Ripeti alcune volte, finché l'acqua non diventa limpida. Copri il riso con acqua pulita e lascialo in ammollo per 30 minuti. Scola.",
      "Scalda il ghee in una pentola olandese media o in una casseruola a fuoco medio-alto e soffriggi le cipolle finché non iniziano a dorarsi, circa 8-10 minuti.",
      "Aggiungi l'aglio e lo zenzero e cuoci per 3 minuti.",
      "Poi aggiungi 4½ tazze d'acqua, il sale, i baccelli di cardamomo, i chiodi di garofano, i grani di pepe e il bastoncino di cannella. Alza il fuoco al massimo e porta a ebollizione per 15 minuti.",
      "Nel frattempo, condisci il pesce con un po' di sale e pepe nero macinato. Scalda l'olio vegetale in un wok o in una padella a fuoco alto e friggi il pesce finché non diventa appena dorato, 4-5 minuti (il pesce viene fritto per sapore e colore e non deve essere cotto completamente).",
      "Aggiungi il pesce nella pentola, mescola e aggiungi il riso scolato. Porta a ebollizione rapida, poi abbassa il fuoco a medio-basso e cuoci coperto finché il riso è cotto, circa 8-9 minuti (controlla dopo 7 minuti).",
      "Rimuovi le spezie intere con un mestolo forato, se desideri, e sgrana il riso con una forchetta. Completa con un po' di ghee, sale e pepe nero. Servi con Chutney di yogurt al cocco e menta."
    ],
    "notes_ingredients": "Chutney di yogurt al cocco e menta, per servire (opzionale)",
    "notes_instructions": null
  }
]
```

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

    [
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "सयादिया (सलालाह-शैली में चावल के साथ तला हुआ मछली)",
    "subtitle": null,
    "description": "चावल पकाने में ओमानी लोगों की एक मुख्य विशेषता यह होती है कि प्रोटीन चावल के ऊपर, अंदर या नीचे पकाया जाता है। धोफर प्रांत के इस क्लासिक दक्षिणी ओमानी व्यंजन में, राजा मछली, ट्यूना, या स्वॉर्डफिश के मोटे स्टेक को पहले तवे पर तला जाता है फिर लौंग, दालचीनी की छड़ और काली मिर्च के साथ चावल में पकाया जाता है। मछली, चावल, और मसाले एक साथ भाप बनाते हैं, जिससे हर दाना सूक्ष्म, गहरा और संतोषजनक स्वाद प्राप्त करता है। यह रेसिपी सईद अब्दुल्ला अल हशली के परिवार की पसंद से प्रेरित है, जिनकी चाची सलालाह में सबसे अच्छा बनाने में गर्व महसूस करती हैं। इसे नारियल और पुदीने की दही की चटनी के साथ परोसना स्वादिष्ट होता है।",
    "ingredients": [
      {
        "section": "रेसिपी के लिए",
        "ingredients": [
          "बासमती चावल",
          "घी, परोसने के लिए कुछ और",
          "पीले प्याज, बारीक कटे हुए",
          "लहसुन, बारीक कटे हुए",
          "ताज़ा अदरक का टुकड़ा, छिला और बारीक कटा हुआ",
          "कोशर नमक, मछली के लिए भी थोड़ा अतिरिक्त",
          "सौफ के साबुत फली, हल्का कुचला हुआ",
          "साबुत लौंग",
          "साबुत काली मिर्च के दाने",
          "दालचीनी की छड़ी",
          "टूना, स्वॉर्डफिश, या राजा मछली के स्टेक्स, त्वचा और हड्डियां हटाई हुई, मोटे (50.8 मिमी) टुकड़ों में कटा हुआ",
          "पिसी हुई काली मिर्च",
          "वनस्पति तेल"
        ]
      }
    ],
    "instructions": [
      "चावल को एक कटोरे में डालें और पानी भरें। अपने हाथ से घुमाएं और धोएं, फिर पानी निकाल दें। यह प्रक्रिया दो से तीन बार दोहराएं जब तक पानी साफ न हो जाए। चावल को साफ पानी से ढककर 30 मिनट के लिए भिगो दें। फिर पानी निकाल दें।",
      "मध्यम आंच पर एक डच ओवन या बर्तन में घी गर्म करें और प्याज को भूरा होने तक भूनें, लगभग 8 से 10 मिनट।",
      "लहसुन और अदरक डालें, और 3 मिनट तक पकाएं।",
      "फिर 4½ कप पानी, नमक, सौफ के फली, लौंग, काली मिर्च के दाने, और दालचीनी की छड़ी डालें। आंच तेज करें और 15 मिनट तक उबालें।",
      "इस बीच, मछली को थोड़ा नमक और पिसी हुई काली मिर्च से सीज़न करें। उच्च आंच पर एक वोक या तवा गरम करें और मछली को हल्का ब्राउन होने तक तलें, 4 से 5 मिनट (मछली केवल स्वाद और रंग के लिए तली जाती है, इसे पूरी तरह पकाने की आवश्यकता नहीं है)।",
      "मछली को बर्तन में डालें, हिलाएं, और पानी निकाले हुए चावल डालें। तेज आंच पर तुरंत उबाल लें, फिर आंच मध्यम-धीमी कर कवर करके पकाएं जब तक चावल पक न जाएं, लगभग 8-9 मिनट (7 मिनट बाद जांच करें)।",
      "यदि चाहें तो साबुत मसाले, जैसे लौंग, छड़ी और सौफ के फली निकाल दें और चावल को कांटे से फुलाएं। थोड़ा घी, नमक, और काली मिर्च डालकर समाप्त करें। नारियल और पुदीने की दही चटनी के साथ परोसें।"
    ],
    "notes_ingredients": "नारियल और पुदीना दही चटनी, परोसने के लिए (वैकल्पिक)",
    "notes_instructions": null
  }
]

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

    [
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Stil Gebratener Fisch im Reis)",
    "subtitle": null,
    "description": "Ein wesentlicher Unterschied, den Omanis beim Kochen von Reis machen, ist, ob das Protein auf, im oder unter dem Reis gegart wird. In diesem klassischen südlichen omanischen Gericht aus der Provinz Dhofar werden dicke Steaks von Königsmakrele, Thunfisch oder Schwertfisch in der Pfanne gebraten, bevor sie mit Nelken, Zimtstangen und schwarzen Pfefferkörnern im Reis gegart werden. Der Fisch, der Reis und die Gewürze dämpfen zusammen und durchdringen jedes Reiskorn mit einem subtilen, tief befriedigenden Geschmack. Dieses Rezept ist inspiriert von einem Familienfavoriten von Said Abdullah Al Hashli, dessen Tante stolz darauf ist, das beste Gericht in Salalah zuzubereiten. Es wird köstlich mit Kokosnuss- und Minz-Joghurt-Chutney serviert.",
    "ingredients": [
      {
        "section": "Für das Rezept",
        "ingredients": [
          "Basmati-Reis",
          "Ghee, plus etwas mehr zum Servieren",
          "gelbe Zwiebeln, fein gehackt",
          "Knoblauch, fein gehackt",
          "Stück frischer Ingwer, geschält und fein gehackt",
          "koscheres Salz, plus mehr zum Würzen des Fisches",
          "ganze Kardamomkapseln, leicht zerdrückt",
          "ganze Nelken",
          "ganze schwarze Pfefferkörner",
          "Zimtstange",
          "Thunfisch-, Schwertfisch- oder Königsmakrelensteaks, Haut und Gräten entfernt, in dicke (50,8 mm) Stücke geschnitten",
          "gemahlener schwarzer Pfeffer",
          "Pflanzenöl"
        ]
      }
    ],
    "instructions": [
      "Geben Sie den Reis in eine Schüssel und füllen Sie sie mit Wasser. Wirbeln Sie das Wasser mit der Hand, um den Reis zu waschen, dann abseihen. Wiederholen Sie dies einige Male, bis das Wasser klar ist. Decken Sie den Reis mit sauberem Wasser ab und lassen Sie ihn 30 Minuten einweichen. Abseihen.",
      "Erhitzen Sie das Ghee in einem mittelgroßen Schmortopf oder Topf bei mittelhoher Hitze und braten Sie die Zwiebeln an, bis sie anfangen braun zu werden, etwa 8 bis 10 Minuten.",
      "Fügen Sie den Knoblauch und Ingwer hinzu und garen Sie sie 3 Minuten mit.",
      "Dann 4½ Tassen Wasser, Salz, Kardamomkapseln, Nelken, Pfefferkörner und Zimtstange hinzufügen. Erhöhen Sie die Hitze auf hoch und lassen Sie alles 15 Minuten kochen.",
      "In der Zwischenzeit den Fisch mit etwas Salz und gemahlenem schwarzem Pfeffer würzen. Erhitzen Sie das Pflanzenöl in einem Wok oder einer Pfanne bei hoher Hitze und braten Sie den Fisch, bis er gerade braun ist, 4 bis 5 Minuten (der Fisch wird zum Geschmack und zur Farbe gebraten, muss aber nicht durchgegart sein).",
      "Fügen Sie den Fisch zum Topf hinzu, rühren Sie um und geben Sie den abgetropften Reis dazu. Bringen Sie alles schnell zum Kochen, dann reduzieren Sie die Hitze auf mittlere bis niedrige Stufe und garen es zugedeckt, bis der Reis fertig ist, ca. 8 bis 9 Minuten (nach 7 Minuten prüfen).",
      "Entfernen Sie, falls gewünscht, die ganzen Gewürze mit einem Schaumlöffel und lockern Sie den Reis mit einer Gabel auf. Verfeinern Sie ihn mit etwas Ghee, Salz und schwarzem Pfeffer. Servieren Sie ihn mit Kokosnuss- und Minz-Joghurt-Chutney."
    ],
    "notes_ingredients": "Kokosnuss- und Minz-Joghurt-Chutney zum Servieren (optional)",
    "notes_instructions": null
  }
]
```

     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": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "Sayadiyah (Salalah-Style Seared Fish in Rice)",
    "subtitle": null,
    "description": "One major distinction that Omanis make when cooking rice is whether the protein is cooked on, in, or under the rice. In this classic southern Omani dish from the Dhofar province, thick steaks of kingfish, tuna, or swordfish are pan-fried before being cooked in the rice with cloves, cinnamon sticks, and black peppercorns. The fish, rice, and spices steam together, infusing each grain with a subtle, deeply satisfying flavor. This recipe is inspired by a family favorite of Said Abdullah Al Hashli, whose aunt prides herself on making the best in Salalah. It is delicious served with Coconut and Mint Yogurt Chutney.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basmati rice",
          "ghee, plus more for serving",
          "yellow onions, minced",
          "garlic, minced",
          "piece fresh ginger, peeled and finely minced",
          "kosher salt, plus more to season fish",
          "whole cardamom pods, lightly crushed",
          "whole cloves",
          "whole black peppercorns",
          "cinnamon stick",
          "tuna, swordfish, or kingfish steaks, skin and bones removed, cut into thick (50.8 mm) pieces",
          "ground black pepper",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak for 30 minutes. Drain.",
      "Heat the ghee in a medium Dutch oven or pot over medium-high heat and sauté the onions until they begin to brown, about 8 to 10 minutes.",
      "Add the garlic and ginger, and cook for 3 minutes.",
      "Then add 4½ cups water, the salt, cardamom pods, cloves, peppercorns, and cinnamon stick. Increase the heat to high and boil for 15 minutes.",
      "Meanwhile, season the fish with a little salt and ground black pepper. Heat the vegetable oil in a wok or skillet over high heat and fry the fish until just brown, 4 to 5 minutes (the fish is fried for flavor and color and does not need to be cooked through).",
      "Add the fish to the pot, stir, and add the drained rice. Bring to a rapid boil, then decrease the heat to medium-low and cook, covered, until the rice is done, about 8 to 9 minutes (check after 7 minutes).",
      "Remove the whole spices using a slotted spoon, if desired, and fluff the rice with a fork. Finish with a little ghee, salt, and black pepper. Serve with Coconut and Mint Yogurt Chutney."
    ],
    "notes_ingredients": "Coconut and Mint Yogurt Chutney, for serving (optional)",
    "notes_instructions": null
  }
]

    

```json
[
  {
    "recipeCode": "a60365c82a454262b4e0b28b89c32575",
    "updated": "2025-05-18T18:02:01.684Z",
    "title": "صيادية (سمك محمر على طريقة صلالة مع الأرز)",
    "subtitle": null,
    "description": "الفرق الرئيسي الذي يميز العمانيين عند طهي الأرز هو تحديد ما إذا كان البروتين يُطبخ فوق الأرز، داخله، أو تحته. في هذا الطبق الكلاسيكي الجنوبي العماني من محافظة ظفار، تُقلى شرائح سميكة من سمك الملك، التونة، أو سمك السيف في المقلاة قبل أن تُطهى مع الأرز والقرنفل، عيدان القرفة، وحبوب الفلفل الأسود. يتبخر السمك والأرز والتوابل معًا، مما يمنح كل حبة نكهة خفية وعميقة ترضي الذوق. تستوحى هذه الوصفة من وصفة عائلية مفضلة لسعيد عبد الله الهاشلي، التي تفخر عمتها بصنعها الأفضل في صلالة. يقدم الطبق لذيذًا مع صلصة النعناع والزبادي بجوز الهند.",
    "ingredients": [
      {
        "section": "للوصفة",
        "ingredients": [
          "أرز بسمتي",
          "السمن، بالإضافة إلى المزيد للتقديم",
          "بصل أصفر مفروم ناعم",
          "ثوم مفروم ناعم",
          "قطعة من الزنجبيل الطازج، مقشرة ومفرومة ناعماً",
          "ملح كوشير، بالإضافة إلى المزيد لتتبيل السمك",
          "حبوب الهيل الكاملة، مهروسة قليلاً",
          "قرنفل كامل",
          "حبوب الفلفل الأسود كاملة",
          "عود القرفة",
          "شرائح التونة، سمك السيف، أو سمك الملك، بدون جلد وعظام، مقطعة إلى قطع سميكة (50.8 ملم)",
          "فلفل أسود مطحون",
          "زيت نباتي"
        ]
      }
    ],
    "instructions": [
      "ضع الأرز في وعاء واملأه بالماء. حرّك بيدك لشطفه، ثم صفيه. كرر العملية عدة مرات حتى يصبح الماء صافياً. غطِ الأرز بالماء النظيف وانقعه لمدة 30 دقيقة. صفِّه.",
      "سخّن السمن في قدر متوسط الحجم على نار متوسطة إلى عالية، وقلّب البصل حتى يبدأ بالتحمير، حوالي 8 إلى 10 دقائق.",
      "أضف الثوم والزنجبيل، واطبخهما لمدة 3 دقائق.",
      "ثم أضف 4½ كوب ماء، والملح، وحبوب الهيل، والقرنفل، وحبوب الفلفل، وعود القرفة. ارفع الحرارة إلى عالية واتركه يغلي لمدة 15 دقيقة.",
      "في هذه الأثناء، تبّل السمك بقليل من الملح والفلفل الأسود المطحون. سخّن الزيت النباتي في مقلاة ووك على نار عالية وقم بقلي السمك حتى يصبح لونه بنيًا خفيفاً، من 4 إلى 5 دقائق (يُقلى السمك للنكهة واللون ولا يحتاج للطبخ الكامل).",
      "أضف السمك إلى القدر، حرك، ثم أضف الأرز المصفي. اتركه يغلي بسرعة، ثم خفض الحرارة إلى متوسطة منخفضة واطبخ، مغطى، حتى ينضج الأرز، حوالي 8 إلى 9 دقائق (تحقق بعد 7 دقائق).",
      "أزل التوابل الكاملة باستخدام ملعقة مثقبة إذا رغبت، وحرّك الأرز باستخدام شوكة ليصبح منفوشًا. أنهِ بتحلية قليلاً من السمن، والملح، والفلفل الأسود. قدّم مع صلصة الزبادي بالنعناع وجوز الهند."
    ],
    "notes_ingredients": "صلصة الزبادي بالنعناع وجوز الهند، للتقديم (اختياري)",
    "notes_instructions": null
  }
]
```

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