In a large nonstick skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 5 ounces of coarsely chopped kataifi pastry dough and cook, stirring occasionally, until it becomes golden-brown and crispy, about 8 to 10 minutes. Transfer the toasted kataifi to a medium bowl.

While still warm, mix in one 7- to 8-ounce jar of creamy pistachio butter, 2 tablespoons of tahini, and 1/4 teaspoon kosher salt. Stir well until everything is evenly combined.

Arrange 2 large or 1 extra-large rectangular silicone Dubai chocolate mold(s) on a baking sheet for stability.

Fill a small saucepan halfway with water and bring it to a simmer over medium heat. Place a heatproof medium bowl on top to create a double boiler. Add 3 tablespoons of white chocolate chips and stir constantly until melted, about 1 minute.

Remove the bowl from the heat. If desired, stir in 1 to 4 drops of green food coloring. Drizzle the colored chocolate over the bottom of the chocolate mold(s) to create a decorative pattern. Place the molds in the freezer while you prepare the milk chocolate.

Reserve 1/4 cup of milk chocolate chips from a total of 12 ounces. If needed, add more water to the saucepan. Place the same bowl (no need to wash) back over the simmering water. Add the remaining milk chocolate chips and 1 tablespoon of unsalted butter, stirring constantly until fully melted, about 2 minutes.

Remove from heat and stir in the reserved 1/4 cup of milk chocolate chips until smooth. Use about 1/4 cup of the melted chocolate to coat the bottom and sides of the mold(s) in a thin, even layer. Freeze the mold(s) for about 10 minutes, or until set.

Spoon the pistachio cream mixture into the mold(s), spreading and pressing it into an even layer with an offset spatula or the back of a spoon. Pour the remaining melted chocolate over the filling and spread it evenly to fill the mold. Use a bench scraper or offset spatula to level the top and remove any excess chocolate. Depending on the mold’s depth, you may have some chocolate left over.

Refrigerate until the chocolate is completely set, at least 40 minutes. Once set, carefully remove the bars from the mold(s) and trim any excess chocolate from the edges with a knife, if desired.