Place a large nonstick skillet over medium heat and add 2 tablespoons of the unsalted butter.

Once the butter has melted, add the coarsely chopped kataifi pastry.

Cook the kataifi for approximately 8–10 minutes, stirring regularly so it browns evenly. Continue cooking until the pastry becomes deeply golden, crisp, and fragrant.

Transfer the toasted kataifi immediately to a medium mixing bowl.

While the pastry is still warm, add the pistachio cream, tahini, and kosher salt.

Stir thoroughly until the toasted kataifi is evenly coated in the creamy pistachio mixture. Set the filling aside.

Place two large rectangular silicone chocolate molds or one extra-large rectangular chocolate mold on a flat baking sheet. The baking sheet will make the flexible molds much easier to move between your work surface, freezer, and refrigerator.

Fill a small saucepan about halfway with water and bring it to a gentle simmer over medium heat.

Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not sit directly in the water.

Add the white chocolate chips to the bowl. Stir constantly until completely melted and smooth, approximately 1 minute.

Carefully remove the bowl from the heat. If using food coloring, stir in 1–4 drops until you achieve your preferred shade of green. Use a food coloring suitable for chocolate.

Drizzle the melted white chocolate irregularly across the bottom of the molds to create a decorative pattern.

Transfer the molds to the freezer while you prepare the milk chocolate.

Reserve ¼ cup of the milk chocolate chips and set them aside.

Return the heatproof bowl to the double boiler. Add the remaining milk chocolate chips and the remaining 1 tablespoon butter.

Stir constantly over the gentle heat until the chocolate is completely melted and smooth, approximately 2 minutes.

Remove the bowl from the heat. Immediately add the reserved ¼ cup milk chocolate chips.

Stir until the reserved chocolate has completely melted and the mixture looks smooth and glossy.

Remove the molds from the freezer.

Spoon enough melted milk chocolate into the molds to create a thin layer across the bottom and up the sides. Approximately ¼ cup may be enough depending on the size and shape of your molds.

Use the back of a spoon, pastry brush, or small offset spatula to spread the chocolate evenly, making sure the corners and sides are covered.

Freeze the molds for approximately 10 minutes, or until the chocolate shell feels firm.

Remove the molds from the freezer and spoon the pistachio-kataifi mixture into the chocolate shells.

Gently spread and press the filling into an even layer using an offset spatula or the back of a spoon. Avoid pressing so aggressively that you damage the chocolate shell.

Leave a small amount of space at the top of the mold for the final chocolate layer.

Pour the remaining melted milk chocolate over the pistachio filling.

Spread the chocolate into an even layer, making sure the pistachio mixture is completely enclosed.

Run a bench scraper or offset spatula lightly across the top to level the chocolate and remove excess.

Transfer the filled molds to the refrigerator.

Refrigerate the Dubai Chocolate Bar for at least 40 minutes, or until the chocolate is completely firm and the filling is well set.

Carefully flex the silicone mold away from the edges of the chocolate and gently remove each bar.

If necessary, use a sharp knife to trim away any thin pieces of excess chocolate around the edges.

Allow the bar to sit for a few minutes before slicing so the chocolate is easier to cut cleanly.

Cut into pieces with a sharp knife and serve.