Preheat your oven to 350°F (175°C). Carefully separate the kataifi strands and place them in a mixing bowl. Drizzle melted unsalted butter over the kataifi, ensuring even coverage. Spread the coated strands onto a baking sheet and bake for 12–15 minutes until golden brown. Allow them to cool completely.

In a microwave-safe bowl, melt white chocolate in 30-second intervals, stirring until smooth. Mix in the pistachio butter and salt, adding vegetable oil if desired for consistency.

Chop the cooled kataifi into smaller pieces and fold it into the pistachio mixture until well-distributed.

Scoop out walnut-sized portions of the mixture and roll into balls. Refrigerate for at least 30 minutes.

Melt dark chocolate until smooth. Optionally, temper the chocolate for a glossy finish.

Dip chilled balls into melted dark chocolate, ensuring full coverage. Tap off excess and sprinkle with chopped pistachios.

Allow the chocolate-coated balls to set at room temperature for about 15 minutes. Store any leftovers in an airtight container.