Line an 8×8-inch square baking pan with parchment paper, leaving a bit hanging on the sides for easy lift-out.

In a small saucepan over low heat, warm heavy cream until it just starts to steam—don’t let it boil. This ensures smooth chocolate.

Place chopped dark chocolate in a heatproof bowl. Pour hot cream over it, add vanilla and honey, and let rest for 1 minute. Then stir gently until silky. If a few lumps remain, microwave in 10-second bursts, stirring between.

Sprinkle ground cardamom over the melted mixture and fold—this is where that signature Dubai spice shines.

Pour chocolate into the prepared pan, tapping gently on the counter to level the top and remove air bubbles.

Sprinkle chopped pistachios, rose petals, and a pinch of sea salt evenly. Press lightly so they stick.

Melt white chocolate in 20-second bursts in the microwave, stirring until smooth, then drizzle over the dark layer in a zigzag motion or swirl with a toothpick.

Refrigerate for at least 45 minutes, or freeze for 20 minutes if you’re in a hurry. You want the bar firm but not icy.

Use a sharp knife warmed under hot water and wiped dry between cuts to get clean edges.