Rice-And-Dill-Stuffed Zucchini

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1/2 cup medium-grain rice, such as Spanish or arborio

2 cups warm water

6 medium zucchini (about 2 1/4 pounds total), ends trimmed

1/4 cup extra-virgin olive oil

1 large sweet onion, coarsely chopped

1 medium fennel bulb, cored and coarsely chopped

1 teaspoon Aleppo pepper (see Note) or pinch of crushed red pepper

1 cup drained canned diced tomatoes

1/3 cup roasted, salted almonds, finely chopped (1 1/2 ounces)

1/4 cup finely chopped dill

1/4 cup finely chopped parsley

1 tablespoon finely chopped mint

Salt and freshly ground pepper

12 brined grape leaves (optional), drained and rinsed

1/2 cup chicken stock

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