Dolmeh Se Rang (دلمه سه رنگ) — Persian Three-Color Dolma Muffins

• 120 gYellow bell pepper (finely diced (about 3/4 cup))
• 120 gGreen bell pepper (finely diced (about 3/4 cup))
• 120 gRed bell pepper (finely diced (about 3/4 cup))
• 120 gCooked corn kernels (well-drained (about 3/4 cup); canned or thawed frozen is fine)
• 80 gYellow onion (finely diced (about 1/2 cup))
• 10 gFresh dill (finely chopped (about 3 tbsp))
• 10 gFresh parsley (finely chopped (about 3 tbsp))
• 5 gFresh mint (finely chopped (about 2 tbsp))
• 40 gUnsalted butter (plus 10 g for greasing the pan)
• 120 gAll-purpose flour (about 1 cup, spooned and leveled)
• 8 gBaking powder (2 tsp)
• 6 gFine salt (1 tsp, divided)
• 1 gGround black pepper (1/2 tsp)
• 1 gGround turmeric (1/2 tsp)
• 240 gLow-fat plain yogurt (about 1 cup; not sweetened)
• 2 largeEggs (room temperature)
• 15 mlWhite vinegar (1 tbsp)
• 8 gGranulated sugar (2 tsp)
• 160 gWhite cheese (crumbled; use a mild brined white cheese, rinsed and well-drained if very salty)
• 60 gCream cheese (softened; helps create a creamy center)
• 1 gDried oregano (1/2 tsp)
• 6 gGarlic (1 large clove, finely grated)

Instructions

1. 1

   Heat the oven to 190°C / 375°F (170°C fan). Grease a standard 12-cup muffin pan with 10 g butter, coating the bottoms and sides well. Dice the three bell peppers and onion into small, even pieces so they cook through quickly and distribute color evenly in each muffin.

2. 2

   Melt 40 g butter in a skillet over medium heat. Add the onion and cook 4 minutes until translucent. Add the diced yellow, green, and red peppers plus 1/2 tsp salt (about 3 g). Cook 6–8 minutes, stirring often, until the peppers soften and most moisture evaporates.

3. 3

   Stir in the cooked corn and cook 1 minute to warm through. Transfer the mixture to a wide plate or tray to cool for 8–10 minutes. Cooling prevents the yogurt batter from thinning and helps the muffins rise instead of becoming dense.

4. 4

   Make the cheese center: in a bowl, mix the white cheese, cream cheese, grated garlic, oregano, and half of the chopped herbs (reserve the remaining herbs for the batter). Mash with a fork until cohesive. Divide into 8 equal portions (about 25–30 g each) and roll into compact balls.

5. 5

   Whisk the yogurt, eggs, vinegar, and sugar in a mixing bowl for 45–60 seconds until smooth and lightly foamy. The vinegar and sugar balance the tang and help create a tender crumb. Add turmeric, black pepper, and the remaining 1/2 tsp salt (about 3 g).

6. 6

   In a separate bowl, combine flour and baking powder thoroughly. Add the dry mixture to the yogurt mixture and fold just until no dry flour remains (about 12–15 folds). Overmixing can make the muffins tough. Fold in the cooled pepper-corn mixture and the remaining chopped herbs.

7. 7

   Fill 8 muffin cups halfway (about 45–50 g batter each). Press one cheese ball into the center of each, then top with more batter until each cup is about 3/4 full. Tap the pan gently on the counter 2–3 times to settle the batter without deflating it.

8. 8

   Bake on the middle rack for 18–22 minutes, until the tops are set and lightly golden and a toothpick inserted near the edge (not through the cheese center) comes out clean. Rest in the pan 5 minutes, then lift out and cool 10 minutes before serving warm.