Preheat the oven to 350 degrees Fahrenheit.

Bake the pistachios for seven minutes. Remove from the oven and allow it to mostly cool.

Add the nuts to a food processor or high-speed blender. Blend the pistachios until the mixture becomes runny. You might need to stop a few times to scrape the sides of the processor. While blending, slowly drizzle in the oil and add the salt until the pistachio butter is loose.

Chop the thawed kataifi and place it on a lined sheet pan. Bake at 350 degrees Fahrenheit for about 20 minutes, until golden. Stir the dough a couple of times during the baking process for an even bake. Let cool slightly.

When the toasted kataifi is warm (not hot), add in most of the pistachio butter, reserving two tablespoons for the hamantaschen dough, and the honey. Mix well.

Add the eggs, oil, sugar, and pistachio butter to a large bowl. Mix well. Add the flour, baking powder, and salt. Knead the dough until smooth. It’s okay if it’s a bit sticky, but if it’s hard to work with, you can add one additional tablespoon of flour at a time.

Roll out the dough and use a cup or a round cutter to cut out rounds. Add a bit of the pistachio filling to the center of each circle (do not overfill) and pinch the ends tightly to form the classic hamantasch shape. Place on a lined sheet pan and bake at 350 degrees Fahrenheit for twelve minutes. Allow it to cool before handling.

Melt the chocolate and drizzle over the cooled hamantaschen. Garnish with rose bud petals and refrigerate until the chocolate is set, about 10 minutes.