Pistachio Butter for Dubai Chocolate: Creamy and Silky in 25 Min

Instructions:

1. Bring a pot of water to a rolling boil. Drop the raw pistachios in for exactly 60 seconds.
2. Drain immediately and plunge into an ice bath. Use a clean kitchen towel to rub the skins off, leaving only the bright green kernels.
3. Spread the peeled nuts on a baking sheet and toast gently at 300°F (150°C) for 5-8 minutes to remove moisture and enhance aroma.
4. Place toasted pistachios and sea salt into a high-speed blender. Process on low speed, gradually increasing to high until the nuts release their oils and form a smooth paste.
5. Stream in the avocado oil and maple syrup while blending to emulsify into a silky spread.
6. In a separate bowl, gently stir in the toasted kataifi and tahini by hand. This is done to maintain the iconic crunch for Dubai chocolate filling, ensuring the tahini is not fully blended into the pistachio butter but incorporated as a distinct textural element.