Preheat your oven to 350°F (175°C). In a bowl, melt unsalted butter and gently coat the kataifi strands. Spread onto a baking sheet in a single layer. Bake for 12-15 minutes, stirring every 5 minutes until golden and crispy. Let it cool completely.

In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring until smooth. Combine melted chocolate with pistachio butter and a pinch of salt until creamy.

Chop cooled kataifi into smaller pieces and fold into the pistachio-white chocolate mixture for an even distribution.

Form the mixture into walnut-sized balls (approximately 1.5 inches in diameter) and chill in the refrigerator for at least 30 minutes.

Melt the dark chocolate in a heatproof bowl or microwave until just melted. Stir in vegetable oil for a smooth consistency.

Dip each chilled ball into dark chocolate and tap off excess. Optionally, sprinkle chopped pistachios on top before chocolate sets.

Arrange the coated balls back on a baking sheet and let sit at room temperature for about 30 minutes or refrigerate for 15 minutes to firm up.