In a stand mixer fitted with the whip attachment, cream together the ghee and confectioners’ sugar for five minutes, until fluffy, creamy, and pale.

Replace the whip with the beater attachment, add the flour, salt, and orange blossom and rose waters, and mix for a good three to four minutes, until a uniform, smooth dough forms. Wrap the dough in plastic wrap and chill for one hour.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Pinch a piece of dough, weighing about half an ounce (15 grams) and roll it into a ball between your palms. Flatten it slightly and place on a baking sheet lined with parchment paper. Repeat with the rest of the dough, arranging the cookies on lined sheets and spacing them well apart.

Press one pistachio into the center of each cookie.

Bake for 17 minutes, making sure the cookies don’t take on any color but just cook through. Remove from the oven and leave to cook down completely. Store the cookies in an airtight container for up to five days.