Pistachio Butter for Dubai Chocolate

A silky, richly flavored pistachio butter designed specifically for Dubai chocolate. This recipe emphasizes precision roasting, temperature control, and ingredient quality to achieve the perfect texture and flavor for luxury chocolate applications.

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Prep Time 5

Cook Time 10

Total Time 35

Servings: 14

Course: Dessert, Spread

Cuisine: American, Middle Eastern

Calories: 95

Ingredients Equipment Method Notes

Ingredients

2½ cups pistachio nuts unsalted, roasted, shelled, California preferred
1 tablespoon neutral vegetable oil only if needed for smoothness
Pinch salt optional, for flavor balance

Equipment

Food Processor (minimum 7-cup capacity)
rubber spatula
measuring cups
Airtight Storage Containers

Method

Prepare Your Workspace: Ensure all equipment is clean and dry. Moisture affects final texture.
Initial Processing Phase: Add pistachios to a food processor. Process on high speed, stopping every 2–3 minutes to scrape down the sides. Continue for about 8–10 minutes until a coarse meal forms.
Oil Release and Smoothing: Continue processing. Natural oils will release and begin forming a paste. This occurs around 12–15 minutes. Do not add oil prematurely.
Final Texture Adjustment: Once creamy and smooth, add oil if needed. Process an additional 2–3 minutes. Optional: add a pinch of salt.
Quality Check and Storage: Transfer to an airtight jar. Store refrigerated for up to 1 month or frozen for 3 months.

Notes

Allow food processor to cool if it becomes hot during blending.
Best results come from California pistachios due to higher oil content and color vibrancy.
For variations, add ingredients like rose water, honey, or cardamom during the final minute of processing.
Portion finished butter into tablespoon-sized scoops and freeze for easy future use.