Preheat your oven to 350°F (175°C). Carefully separate the kataifi strands in a large bowl and drizzle melted unsalted butter over them. Mix well until coated, then spread the strands evenly on a baking sheet. Bake for about 12-15 minutes until golden brown and crispy. Remove from the oven and allow the kataifi to cool completely before using.

While the kataifi cools, melt the white chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between, until fully melted. Once smooth, stir in the natural pistachio butter and a pinch of sea salt for flavor enhancement. If the mixture seems too thick, add a bit of neutral vegetable oil to achieve a creamy consistency, then set aside.

With the cooled kataifi at hand, finely chop it into small pieces and fold it gently into the pistachio filling. Ensure even distribution of the kataifi with the creamy filling.

Using your hands, take small portions of the mixture and form them into walnut-sized balls. Place the shaped balls on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to firm up the texture.

Meanwhile, melt dark chocolate in a heatproof bowl, ensuring it's tempered for a glossy finish. Heat it gently until smooth.

Once the chocolate is ready and the chilled balls have set, dip each one into the melted dark chocolate. Use a fork to lift them out, allowing excess chocolate to drip off before placing them back on the parchment paper. Immediately sprinkle with chopped pistachios.

Let the chocolate balls sit at room temperature for about 15 minutes, allowing the chocolate to set completely. Transfer the Dubai Chocolate Balls to an airtight container.